Description
This comforting and creamy soup combines roasted apples and pumpkin, perfect for chilly autumn evenings.
Ingredients
Scale
- 2 apples, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 3 cups pumpkin puree
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- Fresh herbs (like thyme or rosemary)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped apples with olive oil, cinnamon, nutmeg, and allspice. Spread them on a baking sheet and roast for about 25 minutes, until they’re beautifully caramelized.
- In a large pot, sauté the minced garlic in a little olive oil until it becomes fragrant.
- Add the pumpkin puree, roasted apples, broth, and smoked paprika into the pot. Bring everything to a gentle simmer and let it cook for 10 minutes to meld all the flavors.
- Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency.
- Stir in the heavy cream and freshly grated Parmesan cheese until well combined.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve warm, garnished with additional fresh herbs if desired.
Notes
This soup can be made in advance and stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg