Save This comforting roasted pumpkin and apple soup is one of my autumn favorites for its velvety texture and mellow sweetness balanced with a touch of tartness. Roasting the pumpkin and apples together creates deep caramelized flavors. Finished with cinnamon and nutmeg, each spoonful is pure warmth & the perfect bowl for chilly evenings.
Roasting brings out incredible sweetness from the pumpkin and apples while the spices give cozy depth. The first time I made this for a fall dinner party, it disappeared so quickly I barely got a second bowl. Now my family asks for it every October when pumpkins are everywhere.
Ingredients
- Pumpkin: opt for a sugar or pie pumpkin with bright orange flesh for the smoothest soup select one that feels heavy for its size
- Apples: Granny Smith are my top choice their tart flavor cuts the pumpkin’s sweetness any firm tart apple works
- Onion: yellow onions bring a gentle sweetness that rounds everything out make sure it is firm and glossy
- Garlic: two cloves adds an earthy punch always use fresh cloves for best bite
- Olive oil: helps the veggies caramelize during roasting use good extra virgin for flavor
- Vegetable broth: low sodium gives you better control over saltiness choose a clear well seasoned broth for pure flavor
- Heavy cream or coconut milk: a drizzle adds creamy finish coconut milk is ideal for anyone dairy free
- Cinnamon: a classic autumn spice brings warmth and balances fruit with earthiness use ground cinnamon in moderation
- Nutmeg: just a hint elevates the flavor without overpowering always buy whole nutmeg and grate as needed for fresher taste
- Salt and freshly ground black pepper: to taste always season just before serving for an extra layer of brightness
Instructions
- Prepare the Vegetables and Fruit:
- Peel seed and cut the pumpkin into even cubes peel core and dice the apples chop the onion and peel the garlic this ensures even roasting and an ultra smooth soup
- Roast the Pumpkin and Apples:
- Preheat your oven to a steady 400 degrees Fahrenheit arrange all the cubed pumpkin diced apple chopped onion and garlic on a baking sheet drizzle with the olive oil and toss gently spread the pieces out in a single layer this promotes browning and caramelization roast for 25 to 30 minutes stirring halfway through until the pumpkin is tender and slightly caramelized at the edges
- Start the Soup Base:
- Once everything is roasted tip the vegetables and apples into a large pot scrape up any browned bits from the tray for maximum flavor add the vegetable broth cinnamon nutmeg a pinch of salt and cracked pepper stir everything together
- Simmer for Full Flavor:
- Put the pot on medium heat bring to a gentle boil then lower the heat and simmer uncovered for about 10 minutes this melds all the taste together and softens any last firm pieces
- Purée to Perfection:
- Use an immersion blender right in the pot or carefully transfer the soup in batches to a regular blender blend until completely smooth a silky texture is the goal return to the pot if necessary
- Add Cream for Silkiness:
- If you want the soup creamy pour in the heavy cream or coconut milk and stir over very low heat do not let it boil or the dairy could split keep it warm until heated through
- Final Seasoning and Serving:
- Taste and adjust the salt and pepper if it needs more punch serve hot with an extra swirl of cream and a couple cracks of pepper on top for color and flavor
Save I love using homegrown pumpkins from my garden in this recipe & nothing beats their earthiness. One chilly Sunday my daughter helped me scoop seeds while the kitchen started to smell like caramelized apples and toasted cinnamon. It is become a family autumn tradition.
Storage Tips
Let leftover soup cool fully then refrigerate it in a tightly covered container for up to four days. To reheat use gentle heat on the stove or microwave it in short bursts stirring well. If you want to freeze it skip the cream or coconut milk until after thawing then add before serving for best texture.
Ingredient Substitutions
If you only have butternut squash it works beautifully in place of pumpkin. Prefer a sweeter soup use honeycrisp or gala apples. For extra spiciness toss in a pinch of cayenne before roasting the veggies.
Serving Suggestions
This soup is delicious with crusty sourdough bread or a handful of toasted pumpkin seeds scattered on top. I sometimes add a dollop of Greek yogurt or a sprinkle of smoked paprika for a savory smoky note. Serve it as a cozy starter or a light dinner on its own.
Cultural and Seasonal Context
Pumpkin soups are beloved throughout Europe especially in autumn markets. Apples and pumpkin together highlight the end of summer and start of harvest time. No matter where you live this bright orange soup captures that sense of fall abundance.
Seasonal Adaptations
Switch to butternut squash or sweet potato if pumpkins are out of season Use crisp pears instead of apples for a change in late winter Fresh sage or thyme can replace the pumpkin spice profile for a more savory version
Success Stories
Many friends have told me this recipe helped them love pumpkin soup for the first time because the apples add such brightness. A neighbor even brought this to a Thanksgiving potluck last year and it was the first thing to vanish from the buffet.
Freezer Meal Conversion
To make this in big batches let it cool then freeze in individual containers without the cream or coconut milk. When ready to enjoy thaw gently on the stove then whisk in cream at the end for that fresh finish. It is a lifesaver for last minute autumn lunches.
Save This soup brings out the very best of autumn produce. Serve it hot and let every bowl bring comfort as the seasons turn.
Recipe FAQ
- → How do I make the soup vegan?
Swap heavy cream with coconut milk for a fully plant-based finish without losing creaminess.
- → What can I use instead of pumpkin?
Butternut squash is an excellent alternative, offering similar texture and taste.
- → Can I prep ingredients ahead of time?
Yes, chop vegetables and apples up to a day in advance and store refrigerated until ready to roast.
- → How do I achieve ultra-smooth texture?
Blend in batches in a high-speed blender or use an immersion blender directly in the pot.
- → What garnishes suit this soup?
Try a swirl of cream, fresh herbs, toasted pumpkin seeds, or cracked pepper for added flavor and crunch.
- → Is this suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free—just verify your broth and toppings for hidden gluten.