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Easy Creamy Roasted Apple Pumpkin Soup for Fall
Sophia Ramirez

Easy Creamy Roasted Apple Pumpkin Soup

Embrace the flavors of the season with this velvety Roasted Apple Pumpkin Soup. By caramelizing pumpkin and apples in the oven, we unlock deep, earthy sweetness and complex flavors without the need for heavy thickeners. This macro-friendly, nutrient-dense soup is perfect for a cozy lunch or an elegant dinner. It is a hearty, nourishing dish packed with Vitamin A, offering a smooth, luxurious texture that feels indulgent while remaining light and satisfying.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Seasonal American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 1 medium pumpkin, peeled and cubed (approx. 4 cups)
  • 2 tart green apples, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup unsweetened coconut cream or heavy cream

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the pumpkin and apple cubes with olive oil, salt, and cinnamon on a parchment-lined baking sheet.
  3. Roast for 30-40 minutes until tender and slightly charred.
  4. In a large stockpot, sauté the onions and garlic until translucent.
  5. Add the roasted pumpkin and apple mixture to the stockpot.
  6. Pour in the vegetable broth and bring to a simmer.
  7. Use an immersion blender to process the mixture directly in the pot until smooth.
  8. Stir in the coconut cream or heavy cream and serve warm.

Notes

Ensure pumpkin and apples are cut into uniform 1-inch pieces to guarantee even roasting. Do not overcrowd the baking sheet to ensure proper caramelization. For a stricter keto version, use unsweetened almond milk and reduce the apple portion.