Roasted Pumpkin Soup

posted in: Appetizers, Soup

This is a classic, easy roasted pumpkin soup made with fresh pumpkin and apple that is quick and easy to make. Rich, creamy and full of flavor, this is THE pumpkin soup recipe you need in your life this fall season!

pumpkin soup served in small appetizer glasses

I’m on such a soup kick right now. Whether it’s a Mexican-inspired meal in my Instant Pot, a simple 30-minute vegetarian option, or a big bowl of this creamy pumpkin soup recipe, I can’t think of a better comfort food at this time of year! I especially love this fall-inspired soup topped with some fresh, chopped sage, as well as the Toasted Coconut Cashews!

roasted pumpkin soup served with toasted nuts on top

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 Soup can be served in regular bowls as well – it’s totally up to you!

pumpkin soup topped with sage and nuts

Ingredients In Roasted Pumpkin Soup:

We eat soup or chili at least once a week when the weather is cooler. I can make it ahead of time, if necessary, and just store it in the refrigerator or freezer to be reheated at my convenience. I also appreciate that I can serve it with just about anything that my family loves…making everyone happy!

This vegan pumpkin soup is creamy, yet healthy. Thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, use any nondairy milk). From the fresh pumpkin to the apple and onion, it’s full of nourishing ingredients and warm cinnamon — with just a touch of sweetness from maple syrup.

How Do You Make Roasted Pumpkin Soup?

Start this recipe by preheating 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!

pumpkin soup served in appetizer glasses

Soup Storage Tips:

  • The pumpkin soup will keep in the refrigerator for up to 3 days.
  • This soup freezes well. Just allow the soup to cool to room temperature before sealing in an airtight container and freezing for up to 3 months.
  • To reheat the soup, thaw (if frozen) in the refrigerator overnight. Warm the soup in a saucepan over low heat, just until it reaches the desired temperature.

More Soup Recipes You’re Sure To Enjoy:

Chicken Enchilada Soup

Chicken Pot Pie Soup

Instant Pot Chicken Zoodle Soup

I hope your family loves this pumpkin soup recipe as much as mine does! Happy cooking! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram. Be sure to tag me @livinglovingpaleo!

Enjoy this recipe for my Roasted Pumpkin Soup!

 

Roasted Pumpkin Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Cuisine: American

Servings: 6 servings

pumpkin soup served in small appetizer glasses

This is a classic, easy roasted pumpkin soup made with fresh pumpkin and apple that is quick and easy to make. Rich, creamy and full of flavor, this is THE pumpkin soup recipe you need in your life this fall season!

Ingredients

  • 2 tablespoons ghee or grass-fed butter, divided
  • 1 small sugar pie pumpkin (approximately 2 lbs)
  • 2 medium apples (I used pink lady)
  • ½ sweet onion, diced
  • 1 ½ cups chicken broth
  • ½ cup full fat coconut milk
  • ¼ cup maple syrup
  • 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)

Instructions

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
https://livinglovingpaleo.com/roasted-pumpkin-apple-soup/

 

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how to make roasted pumpkin soup

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3 Responses

  1. […] have a recipe for a Roasted Pumpkin & Apple Soup that these are PERFECT on! Actually, the soup is originally what I made these toasted coconut […]

  2. Christina Robertson
    | Reply

    Is there anyway to make this Whole30 compliant?

    • livinglovingpaleo
      | Reply

      Hey Christina! I’ve tested a Whole30 version of this soup and didn’t like it, so I wouldn’t personally recommend it. You can find plenty of other Whole30 compliant soups in my recipe index! https://livinglovingpaleo.com/recipe-index/

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