Roasted Pumpkin Apple Soup

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

Course Soup

Cuisine American

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Calories 116

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

*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