Description
Roast sweet pumpkin and apple until golden, then blend with aromatic spices and rich cream for a silken soup. Each spoonful teases your senses with warm cinnamon, nutmeg, and fresh thyme dancing through the smooth, comforting broth.
Ingredients
- 2 tablespoons olive oil
- 1 small sugar pumpkin, peeled, seeded, and cut into cubes
- 2 medium apples, cored and cut into wedges
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F. Toss pumpkin cubes and apple wedges with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a baking sheet and roast for 25 to 30 minutes until tender.
- Heat the remaining 1 tablespoon olive oil in a large pot over medium heat, add chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Add the roasted pumpkin and apples to the pot, pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in ground cinnamon, ground nutmeg, and fresh thyme leaves, then use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream, adjust seasoning with additional salt and pepper if needed, and simmer for another 2 to 3 minutes before serving.
Notes
- You can substitute chicken broth for a richer flavor.
- For a vegan option, use coconut milk instead of heavy cream.
- The soup can be prepared in advance and reheated gently.
- Leftovers keep well in the fridge for up to 3 days.