Creamy Roasted Apple Pumpkin Soup – Cozy Fall Comfort

Pumpkin and apple blend beautifully in this soup, creating a comforting texture and aroma that reminds you of fall.

Roasting the apples first adds a caramelized depth that complements the pumpkin and lifts the whole dish.

The soup is finished with heavy cream and Parmesan for a luxurious feel, while remaining simple and accessible for any home cook.

About the Ingredients

2 cups (250g) pumpkin, peeled and cubed

Choose a sweet, orange-fleshed pumpkin like Jarrahdale or Butternut. If you can’t find it, use a mix of canned pumpkin and sweet potato.

1 cup (150g) apples, peeled and cubed

Use a firm apple like Honeycrisp or Granny Smith. They hold up well to roasting and add a nice caramelized flavor.

1 small onion, chopped

A yellow onion works best for its mild sweetness. Substitute with shallots or leeks if you prefer a milder flavor.

3 cloves garlic, minced

Fresh garlic gives the best flavor. Use jarred garlic if you’re short on time, but it won’t be as strong.

2 cups (475ml) vegetable broth

Use store-bought or homemade. If you’re making it low-sodium, you can add a splash of soy sauce or Worcestershire for depth.

1/2 cup (120ml) heavy cream

Heavy cream gives the soup a rich texture. If you’re avoiding dairy, use coconut cream or a non-dairy alternative.

1/4 cup (30g) grated Parmesan cheese

Parmesan adds a salty, nutty flavor. Use vegan Parmesan or another hard cheese if you’re avoiding dairy.

1 tsp (5g) smoked paprika

Smoked paprika gives the soup a warm, slightly smoky depth. Use regular paprika if you can’t find it, but flavor will be milder.

1/2 tsp (2g) ground cinnamon

Cinnamon adds a gentle warmth. Use allspice or nutmeg if you want a different spice profile.

1/4 tsp (1g) ground nutmeg

Nutmeg enhances the pumpkin flavor. Use a pinch of allspice if you need to skip it.

1/2 tsp (3g) salt

Salt balances the sweetness. Adjust based on your taste and the saltiness of the broth used.

1/4 tsp (1g) black pepper

Black pepper adds a subtle heat. Use freshly ground pepper for the best aroma and flavor.

Step-by-Step Instructions

1. Roast the apples and pumpkin

Preheat the oven to 400°F (200°C). Toss the pumpkin and apple cubes with a drizzle of olive oil and season with salt and pepper. Roast for 25 minutes, or until edges are golden brown and tender.

2. Sauté the onion and garlic

In a large pot, heat some oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Stir in the garlic and cook for 1 minute more, until fragrant.

3. Add the broth and spices

Pour in the vegetable broth and stir in the smoked paprika, cinnamon, and nutmeg. Bring the broth to a simmer and add the roasted pumpkin and apple mixture.

4. Cook and blend the soup

Simmer the soup for 10 minutes, until the pumpkin and apple are fully tender. Use an immersion blender to puree the soup until smooth and creamy.

5. Finish with cream and cheese

Stir in the heavy cream and grated Parmesan cheese. Heat the soup gently for 2-3 minutes, until warmed through. Taste and adjust seasoning if needed.

6. Serve and enjoy

Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or a drizzle of olive oil. Serve warm with a crusty bread or a side salad for balance.

Tips & Tricks

• Roast the apples and pumpkin together for consistent flavor and texture.
• Use an immersion blender to keep the soup smooth and avoid a separate blending step.
• Add the Parmesan cheese at the end for a richer finish, not during cooking.
• If the soup is too thick, add more broth or water to reach the desired consistency.

Delicious Variations

• Swap the heavy cream with coconut milk for a dairy-free version that still feels rich.
• Add crispy bacon bits before serving for a savory twist on the sweet and spiced base.
• Top with a dollop of Greek yogurt or sour cream for a lighter, tangy finish.

How to Store Creamy Roasted Apple Pumpkin Soup

Frequently Asked Questions

This Creamy Roasted Apple Pumpkin Soup is a simple way to bring fall flavor to your table. It’s perfect for a cozy evening or a light lunch. Happy cooking, Emily

Creamy Roasted Apple Pumpkin Soup

Cozy, velvety, and full of fall flavor, this Creamy Roasted Apple Pumpkin Soup is the ultimate comfort dish for chilly nights.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 cups (250g) pumpkin, peeled and cubed
• 1 cup (150g) apples, peeled and cubed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups (475ml) vegetable broth
• 1/2 cup (120ml) heavy cream
• 1/4 cup (30g) grated Parmesan cheese
• 1 tsp (5g) smoked paprika
• 1/2 tsp (2g) ground cinnamon
• 1/4 tsp (1g) ground nutmeg
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper

📋 Instructions

1. 1Roast the apples and pumpkin — Preheat the oven to 400°F (200°C). Toss the pumpkin and apple cubes with a drizzle of olive oil and season with salt and pepper. Roast for 25 minutes, or until edges are golden brown and tender.
2. 2Sauté the onion and garlic — In a large pot, heat some oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Stir in the garlic and cook for 1 minute more, until fragrant.
3. 3Add the broth and spices — Pour in the vegetable broth and stir in the smoked paprika, cinnamon, and nutmeg. Bring the broth to a simmer and add the roasted pumpkin and apple mixture.
4. 4Cook and blend the soup — Simmer the soup for 10 minutes, until the pumpkin and apple are fully tender. Use an immersion blender to puree the soup until smooth and creamy.
5. 5Finish with cream and cheese — Stir in the heavy cream and grated Parmesan cheese. Heat the soup gently for 2-3 minutes, until warmed through. Taste and adjust seasoning if needed.
6. 6Serve and enjoy — Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or a drizzle of olive oil. Serve warm with a crusty bread or a side salad for balance.

👨🍳 Chef's Note: Avoid over-blending the soup to keep it smooth without being grainy. Let it rest for a few minutes after blending to allow the flavors to develop fully.

Servings: 6

Cuisine: American

Course: Soup

RecipesCooker50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat