Description
A heartwarming soup featuring roasted apples and creamy pumpkin, perfect for chilly fall nights.
Ingredients
Scale
- 2 apples, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 3 cups pumpkin puree
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- Fresh herbs (like thyme or rosemary)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped apples with olive oil, cinnamon, nutmeg, and allspice, then spread them on a baking sheet. Roast for 25 minutes until they’re beautifully caramelized.
- In a large pot, sauté the minced garlic in a little olive oil until fragrant.
- Add the pumpkin puree, roasted apples, broth, and smoked paprika. Bring it all to a simmer and let it cook for 10 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy.
- Stir in the heavy cream and Parmesan cheese until well combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
Make ahead by storing in an airtight container for up to 3 days. Substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg