Description
A comforting soup that combines earthy pumpkin with sweet roasted apples, perfect for cozy fall dinners.
Ingredients
Scale
- 2 cups pumpkin puree
- 2 apples, peeled, cored, and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced apples on a baking sheet and sprinkle with cinnamon, nutmeg, and allspice. Roast for about 20-25 minutes until caramelized and fragrant.
- In a large pot, sauté the chopped onion and minced garlic in a splash of olive oil until fragrant.
- Add the roasted apples and pumpkin puree to the pot. Then, pour in the vegetable broth.
- Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Use an immersion blender or a regular blender to puree the soup until silky smooth.
- Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs of your choice.
Notes
Can be made vegan by substituting heavy cream with coconut milk and Parmesan cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg