A warm and cozy soup for the soul, this Oven Roasted Pumpkin Apple Soup is a seasonal fall favorite that has just the right amount of sweet and savory. Each sip introduces you to a creamy pumpkin base and the flavors of apples, spices, and coconut!
Creamy and delicious, this soup is made with fresh ingredients and roasted in the oven for a warm taste- perfect for cooler weather, if I say so myself.
It’s definitely time to get cozy for fall! Warm up on a cold day with this simple recipe for Oven Roasted Pumpkin Apple Soup. The vibrant orange color and warm spices will have you dreaming of the season. The combination of pumpkin, apple and herbs gives this soup its warm, inviting flavour.
All throughout the autumn season, pumpkins can be seen in most suburban gardens. But they’re not just decorative, they’re also a source of nutritional value and can be used in all kinds of ways. It’s so versatile — you can use this orange gourd in place of a sweet potato, pumpkin pie, or even to replace the carrots in carrot cake. This soup is an excellent starter for those new to cooking with pumpkin. Roasting the veggies intensifies their flavors beautifully. I hope you give it a try!
While roasting pumpkins adds sweet flavor and depth, the apples add natural sweetness and texture, as well as additional nutrients that contribute to a healthy diet. With the added bonus of onions, garlic, and ginger, this soup has it all: protein, fiber, vitamins and minerals, healthy fats — and just the right amount of sweetness!
Try this recipe out, but be warned… you won’t stop at a bowlful! Scroll down below for the full Oven Roasted Pumpkin Apple Soup recipe.
On the hunt for other meals for the Jewish high holidays? Check out my other kosher recipes here!
Oven Roasted Pumpkin Apple Soup
Author: Micah Siva
Total time: 1 hour
Ingredients
- 2 apples, cored and quartered
- 1 medium onion, quartered
- 3 cloves garlic
- 1 inch ginger
- 2 tbsp olive oil
- 30 oz pumpkin puree
- 6 cups vegetable broth
- 1 cup coconut milk
- Juice of 1 lemon
- Sea salt and pepper, to taste
Preparation:
- Preheat the oven to 400F.
- In an oven safe dish, combine apple, onion, garlic, ginger, salt and pepper. Drizzle with oil, and roast for 20 minutes, uncovered
- Remove from the oven, and add the pumpkin puree. Return to the oven, and roast for an additional 15-20 minutes or until onion and apples are tender, uncovered.
- Transfer to a blender, and add broth, coconut milk and lemon, pureeing until smooth.
- Enjoy!