It’s Thanksgiving week here in the US, and what better way to kick it off than with this Roasted Pumpkin & Apple Soup! This soup is perfect topped with some fresh, chopped sage, as well as the Toasted Coconut Cashews that I created last week!
Growing up, my mom did all of the cooking for our family, and one of my favorite things that she would make was baked apples (always served with pork chops – yum!). I decided to add baked apples to this soup for the delicious flavor that it adds, as well as a little maple syrup just to balance everything out. If you’re anything like my husband, you’ll also top this soup with a little cracked pepper, to bring out the savory flavors as well!
Now that my siblings and I are all grown up and moved out of my parents house, my dad has found a real love for cooking, and he’s been a huge inspiration to me in the kitchen. Neither of us really know how to cook for a small crowd, so it’s not often you’ll find us making a single batch of anything. 😉
My dad is an amazing cook, and during the holiday’s he often serves soup in shot glasses, and I’ve always loved it! When you have a big meal to look forward too, a shot glass filled with soup is the perfect appetizer. This Roasted Pumpkin & Apple Soup can be served in regular bowls as well – it’s totally up to you!
You’ll need 2 cups of roasted pumpkin for this recipe, and if you find that you have any leftover, simply serve it topped with ghee, cinnamon and a little maple syrup for the perfect snack!
Enjoy this recipe for my Roasted Pumpkin & Apple Soup!
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