Roasted Pumpkin Apple Soup – Naturally gluten-free, dairy-free, vegan, and ready to eat in just under 1 hour! 

A super creamy, healthy, and delicious Roasted Pumpkin Apple Soup. This quick and easy recipe is naturally gluten-free, dairy-free, and vegan.

This flavorful, comforting soup is ideal for those chilly fall evenings when you want something simple and healthy.

Even without added cream, it has a creamy, velvety texture and the right balance of savory, sweet, and spicy.

The recipe couldn’t be easier to follow, and you only need a few ingredients. Spread the pumpkin, apple, onion, and garlic out onto a pan, sprinkle with salt, drizzle with a little oil, and bake for about 40 minutes. Then, place everything in a food processor, add the vegetable stock, and puree until it’s silky-smooth. To serve, ladle the soup into bowls, and top it with pomegranate arils, crunchy pumpkin seeds, chopped parsley, and a sprinkle of freshly ground black pepper.

Looking for more fall recipes? Check out my Healthy Apple Cake, Cauliflower Mashed Potatoes, Cloverleaf Dinner Rolls, and Fall Harvest Salad

A super creamy, healthy, and delicious Roasted Pumpkin Apple Soup. This quick and easy recipe is naturally gluten-free, dairy-free, and vegan.

Roasting the pumpkin is the only part that takes a bit of time, but don’t skip this step as it gives the soup a greater depth of flavor and brings out the sweetness of the pumpkin. Once this is done, it takes less than 10 minutes to finish it up.

How to blend hot liquids safely:

1. Fill the blender only halfway.

2. Remove the center piece of the lid to allow the steam to escape.

3. Cover the blender lid with a clean kitchen towel and keep most of the hole covered.

A super creamy, healthy, and delicious Roasted Pumpkin Apple Soup. This quick and easy recipe is naturally gluten-free, dairy-free, and vegan.

This soup has a rich consistency, but, if it is too thick for you, feel free to add more vegetable stock to thin it out.

I love using tart apples, such as Granny Smith, to balance the sweet flavors.

Roasted pumpkin apple soup makes a delicious light lunch or dinner, and would be perfect served alongside some crusty bread or a hearty salad.

It can be made in advance and reheated when needed. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month.

A super creamy, healthy, and delicious Roasted Pumpkin Apple Soup. This quick and easy recipe is naturally gluten-free, dairy-free, and vegan.

If you give this roasted pumpkin apple soup a try, let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

More comforting soup recipes

Simple Creamy Cauliflower Soup, 

Ginger and Turmeric Carrot Soup,

Roasted Butternut Squash Soup

Sweet Potato Soup

How To Make It: Roasted Pumpkin Apple Soup

(5 stars) 10 ratings
Roasted Pumpkin Apple Soup – Naturally gluten-free, dairy-free, vegan, and ready to eat in just under 1 hour!

Ingredients

  • 1 lb. (450 g) pumpkin
  • 1 Granny Smith apple cored, and quartered
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 1¼ cup (300 ml) vegetable stock
  • freshly ground black pepper to taste

Garnish:

  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped

Instructions

  • Preheat the oven to 392°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 half in half again to make quarters and place, cut-side up, 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 cut side down and roast for another for 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 to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, 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
  • Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month

Notes

*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
 

Nutrition

Calories: 116 kcal, Carbohydrates: 19.9 g, Protein: 2 g, Fat: 4.8 g, Saturated Fat: 0.7 g, Sodium: 395 mg, Fiber: 3 g, Sugar: 10.4 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!