Roasted Pumpkin Apple Soup
This creamy roasted pumpkin apple soup is cozy, simple, and ready in under an hour. Perfect for a weeknight dinner, a light lunch, or a seasonal appetizer. It also freezes well, so you can make a big batch and enjoy it all week.
Pumpkin is a fall favorite, great in everything from bundt cakes to savory hummus, and it takes center stage in this roasted pumpkin apple soup. Roasting the pumpkin and apples brings out their natural sweetness, while autumn spices give it a warm, comforting touch.
This soup is rich and velvety, with no cream or dairy needed. It works well as a light lunch or starter and makes a satisfying dinner when served with soft rolls and a simple fall salad.
Recipe Highlights
- Quick and easy: Ready in under an hour with minimal prep.
- Diet-friendly: Naturally gluten-free, dairy-free, and vegan.
- Perfect for fall: Brings seasonal flavor to your table.
- Great for meal prep: Make a large batch and freeze for weekday meals.
Key Ingredients & Easy Swaps
- Pumpkin: Pie pumpkins (sugar pumpkins) are ideal for roasting and give natural sweetness. For a shortcut, use canned pumpkin purée. You can also try butternut squash, kabocha, or sweet potatoes.
- Apples: Your choice! Granny Smith apples add tartness, while Gala or Honeycrisp are sweeter.
- Oil: Olive oil is my go-to, but other cooking oils or butter work too.
- Onion: Yellow onion is classic, or use shallots for a milder flavor.
- Garlic: Fresh garlic is best, but garlic powder can be used as a substitute.
- Stock: Vegetable broth keeps the soup vegan, or chicken stock for a richer option.
- Seasoning: Cayenne, salt, and black pepper. Adjust to your preference.
- Optional garnishes: Raw pumpkin seeds, chopped parsley, and pomegranate arils add color and texture. Choose any toppings you enjoy.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to Make Roasted Pumpkin Apple Soup
- Roast: Slice the pumpkin and onion, drizzle with olive oil and salt, and roast for 20 minutes. Add the garlic and apples, then roast for 20 more minutes, until everything is soft. Roasting brings out the flavor and natural sweetness, so it’s worth the extra step.
- Blend: Transfer everything to a blender or food processor with the vegetable stock. Blend until smooth, adjusting the thickness with more stock or water if needed.
- Serve: Ladle the soup into bowls and add your favorite toppings.
Recipe Variations
- Spices: Add ground ginger, curry powder, cinnamon, or nutmeg for extra warmth.
- Extra creamy: Replace some of the broth with coconut milk or heavy cream.
- Protein boost: Stir in cooked shredded chicken, chickpeas, or lentils.
- More veggies: Roast extra carrots or sweet potatoes along with the pumpkin.
- Toppings: Try toasted pepitas, crispy bacon bits, fried sage, chopped pecans, sour cream, or maple syrup.
How to Store & Freeze
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Let the soup cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of water or broth if needed.
More Cozy Fall Soups
- Simple Creamy Cauliflower Soup
- Ginger and Turmeric Carrot Soup
- Curried Butternut Squash Soup
- Sweet Potato Soup
If you’ve tried this roasted pumpkin apple soup or any other recipe on the blog, leave a comment or rating below. I’d love to know how it turned out for you.
How To Make It: Roasted Pumpkin Apple Soup
Ingredients
- 1 lb. (450 g) pumpkin
- 1 Granny Smith apple cored and quartered
- 1 medium onion quartered
- 2 garlic cloves leave the skin on
- 1 tablespoon olive oil
- salt
- ¼ teaspoon cayenne more to taste
- 1¼ cup (300 ml) vegetable stock
- freshly ground black pepper to taste
Garnish (optional):
- pomegranate arils
- pumpkin seeds
- fresh parsley finely chopped
Equipment
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Roast
- Cut the pumpkin in half and scoop out the seeds. Slice each half into quarters and place them on the baking sheet with the onion. Drizzle with olive oil and sprinkle with salt.Roast for 20 minutes, then add the garlic and apple wedges. Flip the pumpkin pieces and roast for another 20 minutes, or until everything is tender.
Blend
- Scoop the pumpkin flesh from the skin and transfer it to a high-speed blender. Add the roasted apples, onion, garlic (peel first), cayenne pepper, and vegetable stock. Blend for about 2 minutes, until silky smooth. If the soup is too thick, add more stock and blend again. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and add your favorite garnishes. Serve immediately, or reheat gently on the stovetop if you prefer it piping hot.
Notes
- Yields: Serves 2 as a main (about 1½ cups each) or 3 as a side (1 cup each).
- Pumpkin: Pie pumpkins (also called sugar pumpkins) are best for roasting. If you’re short on time, canned pumpkin purée works too.
- Apple: Granny Smith apples add tartness; Honeycrisp or Fuji are sweeter options.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
My family makes this each thanksgiving! We just add cinnamon and nutmeg to add more flavour, and Im also going to add cloves this year
That’s wonderful to hear, Stephanie!
If using canned pumpkin purée, do you still recommend roasting it with the apples and onions?
Great question, Cindy! While roasting fresh pumpkin can add a depth of flavor to your soup, it’s not necessary when using canned pumpkin purée. However, if you’d like to add a little extra flavor, you can follow these steps:
– Sauté onions and garlic in a pot over medium-high heat for a couple of minutes until fragrant.
– Stir in canned pumpkin purée, chopped apple, and cayenne pepper.
– Add the vegetable stock and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the flavors have melded.
Hi Jean. Step 2: Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin in half again to make quarters and place on a baking tray along with the onion. :)
I want to make this this weekend. I want to double the recipe so if I would do that, I’d use 3 cups of canned pumpkin, right? Would I really use 2 medium onions? That seems like a lot? This is what came up when I doubled the recipe. And 2 Granny Smith apples. Please confirm asap. Thanks!!
Correct: 3 cups of canned pumpkin, 2 medium onions, and 2 Granny Smith apples.
This looks so good! If I can’t find a pumpkin now can I use canned pumpkin and if so, how much?
Hi Michael! I would use 1 1/2 cups of canned pumpkin. I hope you will like it! :)
This soup looks so good, so creamy! I love the addition of the apple, loving the flavours! I will definitely try this out.
If I don’t have a high speed blender, can I put the ingredients in a stock pot and use an immersion blender to blend the ingredients?
Yes, you can! :) I hope you will like it!
The thing that always keeps me from making butternut pumpkin soup is the CHORE of peeling it first. This is such a great idea and roasting it first gives it such a lovely nutty flavour! I didn’t have any pomegranate though that looks great for next time and I toasted the pumpkin seeds too and left out the cayenne (chicken! LOL) Great recipe – I will check out your others as well. Thanks!
Thank you for the feedback, Meryl! Happy you liked this recipe :)
Soup was amazing!!
Any tips on cooling it down if I accidentally put too much cayenne??
Glad you enjoyed this soup, Lindsay.
If you put too much cayenne you can add more vegetable stock or a dollop of plain yogurt over each serving.
This was amazing soup. The tartness of the apple with the addition of the pomegranate seeds, really gave a nice freshness to the soup. Just wonderful.
I am so glad you liked this soup, Janet! Thank you for the feedback! :)
What a lovely dish!
I minced up a few discs of fresh ginger and added it when I threw everything in the blender. Since I didn’t have any pomegranate prepped and ready and because I was feeling moderately lazy, I topped w/ pepitas, dried cranberries, and sliced avocado.
Probably now my favorite ‘tastes like fall’ soup.
I am glad you liked this soup, Sarah! I love your toppings :)
Had never made pumpkin soup. This recipe is easy and flavorful. I added s little honey to balance the flavors out. Serve with a small dollop of honey Greek yogurt for topping if desired
How much is one serving?
Hi Katarina! Serves 2 as a main (1 1/2 cup each serving ) or 3 as a side (1 cup each serving). Nutrition facts are for 1 cup of soup.
I hope this helps :)