Description
A comforting bowl of soup brimming with pumpkin, roasted apples, and warm spices, 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 the oven to 400°F (200°C).
- Toss the chopped apples with olive oil, cinnamon, nutmeg, and allspice, then spread them on a baking sheet and roast for 25 minutes until caramelized.
- In a large pot, sauté minced garlic in a little olive oil until fragrant.
- Add the pumpkin puree, roasted apples, broth, and smoked paprika. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream and freshly grated Parmesan cheese until well combined.
- Season with salt and pepper to taste.
- Serve warm, garnished with additional herbs if desired.
Notes
This soup keeps well in the refrigerator for up to three days. Store leftovers in airtight containers. Reheat gently on the stove to preserve the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg