I’ve made Roasted pumpkin soup numerous times, but I’ve never made a Roasted Apple Pumpkin Soup before. Before we get to the recipe, let me give you a little background on how I got there.
So, this year Thanksgiving came & went in a flash. Once Thanksgiving disappeared without a trace, it was time to clear out those fall decorations, that may have started turning nasty, to make room for Christmas ones.
Yes. For fall, I love getting pumpkins and mums for my yard, along with corn stalks and/or hay bales (which my dear husband hates and complains about every year). I gotta say though that I adore the odd ball pumpkins a little more. They add so much more character to the display than traditional orange ones.
One of my favorite is the Queensland Blue. In case you don’t know which one that is, it’s right below. Every one I’ve gotten is a little more on the grey bluish green side. Almost like its sad and gloomy and is begging you to take it home. Ok, maybe I create these little stories in my head, but I swear I’m not crazy. 🙂
With clearing out comes carring, or rolling, off said pumpkins. It wasn’t that far to the drive, but you can imagine it was. I carried off the traditional oranges. Then the cool, funky white & orange spotted/striped one, which had begun the rotting process, gag., so it was rolled. Last of the bunch was my Queensland Blue. I stopped as I was carrying it and noticed there weren’t any blemishes, just a little dirt. The thought crossed my mind of cooking it. I’m aware pumpkins can be cooked, but some just taste better & perform better in recipes than others.
After using the trusty resource Google, I was shocked to find the pumpkin I love is actually a winter squash. Who knew?!
So, as I carried that baby into the house, I started racking my brain with all I could do with it. I didn’t weigh it, but it was at least 5-7 pounds.
The first step was cut it in half & roast half of it. Nothing special. Once the roasting was done, I taste tested & discovered The Queensland Blue has a very similar flavor to butternut squash. What better way to use the puree than to make a soup?
All of the pumpkin soups I’d made in the past were savory, but this time I wanted to try my hand at a sweeter version. That’s why I added apple to the mix. Granny smith apples add just enough sweetness without making it too sweet, which is great becaue you don’t need additional sweeteners. You can adjust the sweetness by the amount of apples you use.
This Roasted Apple Pumpkin Soup is super simple to make. Less than 5 minutes once the pumpkin (or squash) is roasted. It’s super nutritious, warms you up on a cool night and is very filling too. If you want to add a little more texture, you can add or top the soup with coconut, pumpkin seeds, nuts, coconut butter, pomegranate seeds, etc. The combinations are endless!
Even if you’ve thrown out your fall pumpkins, you can easily substitute butternut squash for the pumpkin. Plus, next year you can make soup with those gorgeous fall pumpkins instead of throwing them out.
But this soup isn’t just for fall. Roasted Apple Pumpkin Soup would make a great starter course for your Christmas meal (think about topping it with pomegrante seeds) or even a lighter but filling Christmas Eve dinner served with roasted brussel sprouts if your Christmas meal is “traditional” foods.
Roasted Apple Pumpkin Soup
Roasted Apple Pumpkin Soup
The perfect pairing for a cool fall evening
- 4 C Packed Roasted Pumpkin I used Queensland Blue…Butternut can be substituted
- 2 Sm Granny Smith Apples
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Cinnamon
- ½ tsp Corriander
- 1 Tbs Coconut Oil
- 1 C Veg Broth more for a thinner soup
Preheat oven to 400 F.
Cut pumpkin in 1/2, remove the seeds & cut into wedges. Or you can leave the seeds in…they’re easier to remove after roasting.
Roast Pumpkin in the oven for 45 min at 400 F (or until golden & gives when gently pushed). Let cool slightly. Carefully remove the skin & seeds (if you haven’t).
Core the apples & cut into chunks.
Add all ingredients to a blender & blend until smooth. If you have a soup option on your blender, let it do it’s thang. If you don’t, I feel sorry for you..just kidding, return the soup to a saucepan & warm to desired temp.
*For a creamier & heartier soup, you can use coconut milk instead of broth.
Give this Roasted Apple Pumpkin soup a try & let me know below if you stirred in or topped your soup with any extras. My favorite is coconut butter. Mmmmmm
**I use the “soup” button on my Blendtec Blender to puree my soup to a creamy, silky smoothness. Plus, it heats it up while it blends. I LOVE this feature!
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