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Creamy Roasted Apple Pumpkin Soup

Silky, comforting soup made with roasted pumpkin and apples, lightly spiced with cinnamon, nutmeg, and ginger. Perfect for fall and holiday meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup, Starter
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 small sugar pumpkin about 3 lbs, peeled and cubed
  • 2 medium apples peeled, cored, and cubed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk for dairy-free
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • salt and pepper to taste
  • pumpkin seeds or fresh herbs for garnish

Equipment

  • Baking sheet
  • Soup pot
  • Immersion blender
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss pumpkin and apple cubes with olive oil, cinnamon, nutmeg, ginger, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
  4. Meanwhile, sauté onions and garlic in a large soup pot until translucent and fragrant.
  5. Add roasted pumpkin and apples to the pot, pour in the broth, and bring to a simmer for 10 minutes.
  6. Blend the soup using an immersion blender or in batches in a regular blender until smooth and creamy.
  7. Stir in cream, adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with pumpkin seeds, a drizzle of cream, or fresh herbs.

Notes

Fresh sugar pumpkin gives the best flavor. Make ahead and store in the fridge for 3–4 days. Coconut milk works for a dairy-free option.