Description
A rich and velvety autumn soup blending roasted pumpkin and tart Granny Smith apples for a balanced, savory-sweet flavor profile.
Ingredients
Scale
- 2 lbs pumpkin, peeled and cubed
- 2 Granny Smith apples, peeled and sliced
- 4 cloves garlic, peeled
- 1 medium onion, diced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400F (200C).
- Toss the cubed pumpkin, apple slices, and garlic cloves with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until edges are caramelized.
- Heat the remaining olive oil in a large pot over medium heat. Sauté the diced onion until translucent and soft.
- Add the roasted pumpkin, apples, and garlic to the pot. Stir in the cinnamon and nutmeg.
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until completely smooth.
- Stir in the heavy cream over low heat and warm through for 2 minutes. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American