Creamy Roasted Apple And Pumpkin Soup

Pumpkin soup is a classic favourite, and for good reasons as it's packed full of flavour and nutrients. Definitely a budget dish too. There's nothing quite like a bowl of pumpkin soup to warm you up on a cold day. Don’t forget the nice bread for dunking!

Pss!! Pumpkin soup is super healthy with just 163 calories per serving!

Autumn is such a lovely season and all autumnal dishes are so full of flavor and pretty colorful too. This creamy pumpkin soup is one of those. You may also use butternut squash and make it into a gorgeous butternut squash soup.

Pumpkin soup is easy to make, so it's perfect for busy families or anyone who wants a hearty meal without spending hours in the kitchen. Whether you're looking for a traditional pumpkin soup recipe or something a little more inventive, I've got you covered. So next time you're in the mood for pumpkin soup, be sure to give my recipe a try. You'll be so glad you did!

Jump to:

• 🍎 The best pumpkin soup ever
• ❓What is squash 
• 🔪 How to make this soup
• 🤹‍♂️ Variations:
• 📍Cook's Tips:
• 🍵 Other soup recipes to enjoy:
• 📋 Creamy roasted apple and pumpkin soup

🍎 The best pumpkin soup ever

It is not quite the same as you will realize in a moment and I can’t help but share this absolutely delicious roasted apples and pumpkin soup, an ideal dish for this time of the year, truly autumnal and packed with nutrients and pure goodness.

The difference is...

I’ve added an apple to this pumpkin soup for a hint of fruity, absolutely delicious sweetness. Oh my, if you would have asked me to try this soup a few years back I probably wouldn’t have even considered, a very similar story to the Broccoli and Stilton soup and again, I’m so, so glad that I did try it!!

This is how I have learned that you must give things a try before refusing and I am telling my kids the same story now and they are an advantage here as they are not fussy eaters now, not at all, on the contrary, they love trying new things and boy, they can be very adventurous for a 10 and a 12-year-old.

Well, with this soup it’s slightly different, the first time I made this soup, it was a wild try, I just happened to roast some apples (I used to eat as a child) and pumpkin at the same time and then I said to myself, why not...??...yes, I am going to mix the two of them - only to see what’s the outcome. Guess what... deliciousness and love at first taste.

❓What is squash 

Pumpkin is one type of squash and squash is considered to be a fruit belonging to the Cucurbitaceae (cucumber) family.

The stem and skin color are what draw a line and make the distinction between a pumpkin and a squash. The varieties of squash and pumpkins are determined by the ambient of where they come from.

Why don’t you pick some from the local market and experiment cooking with them? They all taste so different in so many ways, sweetness, flavor, nuttiness; the texture is not the same, some are more watery, some quite dense. I just love them because you never know what a sweet gem you can find, they are full of 'character' sometimes with all their different shapes and looks. Pretty little things I would say.

🔪 How to make this soup

Boiled

1. Place peeled and roughly diced pumpkin, onion, garlic, stock and water into a pot;
2. Boil for 15 minutes until pumpkin is very soft;
3. Use a hand or stick blender or transfer to a blender to blitz it;
4. Adjust salt and pepper to taste, and a dollop of cream or cheese crumbs.

The secret ingredients in this soup are the apple, garlic and onion. It makes all the difference to add extra savouriness!

Make pumpkin soup in slow cooker

1. Prepare the vegetables. Wash, peel, deseed and chop;
2. Dump it all in the slow cooker along with the spices, herbs, salt and pepper;
3. Add the vegetable stock ( approx 1 litre or 4 Cups);
4. Put the lid on, switch it onto medium and cook for 6 hours;
5. Blitz it with a hand blender;
6. Garnish with some cheese or cream.

🤹‍♂️ Variations:

All we need to do it's juggle with some more ingredients, lets see what we can get out.

• Carrot and pumpkin
• Pumpkin and celery
• Pumpkin and sweet potato
• Curried pumpkin soup

Add more flavours to pumpkin soup:

I do like my pumpkin soup pretty plain but, sometimes it’s nice to spice things up a little by adding other flavours!

• Add curry powder - just before turning off the heat;
• Thai red curry – sotee 1 tablespoon red curry paste in a tablespoon of coconut oil over medium heat. Add to the soup at the beginning. Use coconut cream as a substitute to the dairy cream or the cheese. Garnish with coriander/cilantro;
• Add Ginger – grate or chop ginger and add this towards the end;
• Add cumin, coriander powder and/or smoked paprika;
• Turmeric – add some turmeric while cooking/boiling towards the end;
• Cayenne pepper or red chili flakes for a nice kick.

📍Cook's Tips:

• Roast the veggies: For the best results taste-wise so that all flavors are enhanced, the vegetables, as well as the apples, must be roasted. The sweetness, nuttiness, and creaminess of the soup will be guaranteed.  It will have a completely different aroma than simply boiled veggies.
• I would say not only roast them but brown them for a full blast of flavors in this pumpkin soup recipe.
• Cautious with the salt - If the stock contains any salt, be cautious about how much salt you are adding to the soup.
• You could brown or caramelize some extra onion to garnish at the end if fancied.
• Remove or leave the pumpkin skin - both it's perfectly okay. This really depends on what type of pumpkin or squash you decide to use.  I generally remove it unless it is organic squash. Skin it's a good source of fiber.

Enjoy, this truly yummy and so easy pumpkin soup folks.

🍵 Other soup recipes to enjoy:

Or, why not try these pumpkin or squash recipes:

• Carrot and Butternut Squash Pancakes
• Butternut Squash and Chickpea Curry
• Roasted Curried Butternut Squash
• Vegan Stuffed Kabocha Squash

Here comes the recipe.  Enjoy!

Have you made this delicious soup?

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