Description
This creamy and warmly spiced pumpkin soup is a comforting fall favorite made from roasted sugar pie pumpkins combined with aromatic herbs, sweet apples, and a blend of cozy spices. The soup is finished with a touch of heavy cream for richness and a smooth texture, perfect for a nourishing appetizer or light meal.
Ingredients
Scale
Roasted Pumpkin
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 3 pounds (1.4 kg) sugar pie pumpkins, about 2 pumpkins
- ¾ teaspoon (4 g) kosher salt, plus more for seasoning
Soup Base
- 1 cup (130 g) yellow onion, ¼” dice
- 1 tablespoon (10 g) minced garlic
- 1 ½ teaspoon chopped fresh thyme, or ½ teaspoon dried thyme
- 1 teaspoon (3 g) chopped fresh rosemary, or ¼ teaspoon dried rosemary
- 1 cup (121 g) Fuji or Honeycrisp apple, ½” dice
- ¼ teaspoon black pepper
- 4 cups (960 ml) unsalted vegetable stock or broth, divided
Finishing Spices and Cream
- ½ cup (120 ml) heavy whipping cream
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat your oven to 400ºF (204ºC). Line a large baking sheet with parchment paper or foil and grease it evenly with 1 tablespoon of olive oil using a paper towel. Set aside.
- Prepare the Pumpkins: Wash and dry the pumpkins thoroughly. On a sturdy cutting board, remove the stems with a chef’s knife, then cut the pumpkins in half lengthwise. Use a large spoon to scoop out the seeds; optionally, save them for roasting later.
- Roast the Pumpkins: Brush the pumpkin flesh with about 2 tablespoons of olive oil and lightly sprinkle with salt. Place cut-side down on the prepared baking sheet, spaced evenly. Roast for 30 to 35 minutes or until the flesh is easily pierced with a knife.
- Remove the Flesh: Allow the roasted pumpkins to cool until manageable. Scoop out about 4 cups of soft pumpkin flesh into a bowl.
- Cook the Vegetables: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onions and sauté until fragrant and translucent, about 3 to 4 minutes. Stir in minced garlic, thyme, and rosemary; cook for 30 seconds until aromatic.
- Cook the Apples: Add the diced apples and sauté for 5 minutes. Pour in 2 cups vegetable stock, add ¾ teaspoon salt and black pepper. Bring the mixture to a boil, then reduce to a simmer. Cover and cook until apples are tender, about 5 to 7 minutes. Remove from heat.
- Puree the Soup: Add roasted pumpkin flesh and the remaining 2 cups of vegetable stock to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Add Spices and Cream: Stir in heavy cream, cinnamon, ginger, nutmeg, cloves, and allspice. Puree again briefly to fully incorporate. Add more vegetable stock as needed to reach desired consistency. Adjust salt and pepper to taste.
- To Serve: Reheat the soup gently over medium-low heat, stirring occasionally to prevent sticking. Ladle into bowls and garnish with a drizzle of cream, fresh thyme leaves, and additional black pepper if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream or cashew cream.
- Seeds from the pumpkins can be roasted separately for a crunchy snack.
- Use fresh herbs when possible for the best flavor, but dried herbs are an effective substitute.
- This soup pairs beautifully with crusty bread or a light salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
