Roasted Pumpkin Apple Soup
Warm up with a hearty bowl of Roasted Pumpkin Apple Soup, the perfect comfort food for the fall season.
This creamy, savory, and slightly sweet squash soup is ready in under an hour and freezes well. Customize it to your liking and enjoy it with freshly baked cloverleaf dinner rolls, a fall salad, or a classic grilled cheese sandwich for a complete meal.
The combination of roasted pumpkin and apples gives a tasty sweet and savory flavor, and the spices add a touch of warmth. The soup turns out rich and creamy thanks to the natural starches in the pumpkin, even without adding cream or milk.
Why you’ll love pumpkin apple soup
- Nutrient-rich: this fall soup is loaded with essential vitamins, minerals, and nutrients, thanks to the pumpkin, apples, and other wholesome ingredients. It’s also low in calories and fat, making it a great healthy meal choice.
- Comforting: ideal for warming up on chilly days.
- Freezer-friendly: prepare a big batch in advance to enjoy throughout the week.
- Versatile: customize it to your liking with your favorite spices and garnishes.
- Pair it with classic sides like crusty bread, croutons, a grilled cheese sandwich, or garlic bread.
- Garnish it with a dollop of sour cream, a sprinkle of fresh chives, or a dusting of grated parmesan cheese.
- Top it with toasted pumpkin seeds, crispy bacon bits, or chopped fresh herbs.
- Serve it with a salad on the side for a complete and balanced meal.
Ingredients & substitutions
Here are some helpful notes about the key ingredients for this creamy soup:
- Pumpkin: sugar pumpkins or pie pumpkins are perfect for roasting and bring a touch of sweetness to the soup. If you’re short on time, canned pumpkin puree works well. For a twist, swap pumpkin with butternut squash, kabocha squash, or sweet potatoes.
- Apples: while green apples provide a slightly tart flavor that complements the pumpkin, you can also try Fuji, Gala, and Honeycrisp for sweeter alternatives.
- Oil: my go-to is olive oil, but experiment with different cooking oils or even butter.
- Onion: choose between the classic yellow onion or delicate shallots.
- Stock: opt for vegetable or chicken stock. You can also make your own vegetable stock powder with my easy recipe.
- Garlic: fresh garlic is ideal, but you can use garlic powder if you prefer.
- Seasoning: cayenne pepper, salt, and pepper. Adjust the quantities to your preferred spice level.
- Garnishes: I used raw pumpkin seeds, chopped parsley, and pomegranate arils to add texture, color, and freshness. Feel free to choose your preferred garnishes.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make pumpkin soup with apple
- Roasting: slice the pumpkin in quarters and place it on a baking tray. Add the onion, drizzle with olive oil, and sprinkle with salt. Roast for 20 minutes. Add the garlic and apple and roast for another 20 minutes, or until the flesh is soft. Roasting the pumpkin is the only part that takes a bit of time. Don’t skip this step, as it gives the soup a greater depth of flavor and brings out the sweetness of the pumpkin.
- Blending: transfer the roasted ingredients to a food processor and add the vegetable stock. Puree until silky-smooth. Adjust the consistency of the soup with extra water or stock if needed.
- Final touches: ladle the soup into bowls and garnish with your favorite toppings. I chose pomegranate arils, pumpkin seeds, chopped parsley, and a sprinkle of freshly ground black pepper.
- Canned pumpkin: replace fresh pumpkin with canned pumpkin puree.
- Garnishes: top the soup with fried sage or crispy bacon.
- Spices: add a pinch of cinnamon or nutmeg for a warm and cozy flavor.
- Ginger: add some grated fresh ginger while sautéing the vegetables.
- Creaminess: replace some of the vegetable stock with coconut milk or cream for a richer soup.
- Add carrots for a hint of earthiness.
Storage instructions & reheating
Storage: keep any leftover pumpkin soup in a sealed container in the fridge for up to 5 days.
Freezing: let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw the frozen soup in the fridge or use the defrost setting on your microwave.
Reheating: reheat on the stovetop over low to medium heat, stirring occasionally for even heating. For a faster option, microwave the thawed soup in 30-second to 1-minute intervals, stirring between each one, until it’s as hot as you like. If the soup is too thick, add a little vegetable stock or water before serving to get the right consistency.
Frequently Asked Questions
Canned pumpkin puree works perfectly; just make sure it’s pumpkin puree, not pie filling. Sauté the onions and garlic with olive oil, add the chopped apples, and cook for a minute. Stir in the pumpkin puree, vegetable stock, salt, and pepper. Bring it to a boil, cover, and simmer for 15-20 minutes. Cool slightly, then blend until smooth.
Roasting the pumpkin is optional, but it enhances the flavor and sweetness of the soup.
Granny Smith apples work well in this soup. You can also experiment with sweet varieties, such as Honeycrisp or Fuji.
Have you tried this pumpkin soup recipe yet? Share your feedback, variations, or any questions you have in the comments below. We’re here to help!
How To Make It: Roasted Pumpkin Apple Soup
- 1 lb. (450 g) pumpkin
- 1 Granny Smith apple cored, and quartered
- 1 medium onion quartered
- 2 garlic cloves
- 1 tablespoon olive oil
- ¼ teaspoon cayenne more to taste
- 1¼ cup (300 ml) vegetable stock
- freshly ground black pepper to taste
- pomegranate arils
- pumpkin seeds
- fresh parsley finely chopped
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 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.
- Drizzle with olive oil, and sprinkle with salt. Bake for 20 minutes, then add the garlic and apple.Flip the pumpkin and roast for another 20 minutes, or until the flesh is soft.
- Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer it to a high-speed blender along with the apple, onion, garlic (removing the skins), cayenne, and vegetable stock.
- Blend on high for 2 minutes, or until silky smooth. If it’s too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
- To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley, and freshly ground black pepper. Serve immediately. If you prefer your soup piping hot, gently warm it on the stove after blending.
- Pumpkin: choose sugar pumpkins or pie pumpkins.
- Apple: Granny Smith apples work well in this soup. You can also experiment with sweet varieties, such as Honeycrisp or Fuji.
- Serves 2 as a main (1 1/2 cup each serving ) or 3 as a side (1 cup each serving)
- Storage: store any leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Reheating: reheat on the stovetop over low to medium heat, stirring occasionally to ensure even heating. For a quicker option, reheat the thawed soup in the microwave in 30-second to 1-minute intervals, stirring between each interval, until it reaches your desired temperature. If the soup is too thick, add a little vegetable stock or water to get the right consistency.