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!
2 teaspoons cinnamon (feel free to adjust this according to your taste)
Sea salt , to taste (this will depend on how salty your broth is. I used chicken broth with barely any salt added, so I used 2 ½ teaspoons sea salt)
Fresh sage, chopped (optional)
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Carefully cut off the stem of the pumpkin, and then cut the pumpkin in half, width wise. Scoop out the seeds. Cut the apples in half and remove the core. Use 1 tablespoon of the ghee to rub the inside flesh of both sides of the pumpkin as well as the inside of the apples. Place the pumpkin and apples flesh side down on the parchment lined baking sheet.
Bake the apples for 20-25 minutes, or until soft to the touch. Remove the apples and continue to bake the pumpkin for 10-15 more minutes, or until it is soft to the touch.
Melt the remaining 1 tablespoon of ghee in a medium sized pot, over medium heat. Add the onion to the pan and sauté until soft, about 5 minutes.
Meanwhile, scoop the inside of the pumpkin and measure 2 cups. Place the pumpkin filling into your blender. Peel the skin away from the apples and place them in the blender as well (you should have about ¾ cup, smashed apples). Add the onion, as well as all remaining ingredients to the blender. Blend on high until smooth.
Pour the soup back into the pot that you cooked the onion in and bring to a simmer. Simmer for 10-15 minutes, and adjust the spices as needed. Serve topped with my Toasted Coconut Cashews and chopped, fresh sage!
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