Ingredients
Roasted Apples:
- 2 Honeycrisp or Gala or Sweet Tango apples, sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Soup:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 4 cups organic vegetable stock (divided)
- 1 tablespoon raw honey or maple syrup
- 4 tablespoons organic all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 2 cups organic pumpkin puree (NOT pie filling)
- 1 cup organic heavy cream
- 1 cup freshly-grated Parmesan cheese
Topping:
- Homemade croutons (e.g., brioche bread croutons)
Instructions
- Roast the Apples: Preheat the oven to 400°F (200°C). Toss the sliced apples with 2 tablespoons olive oil, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon allspice. Spread the apples on a baking sheet and roast for about 20-25 minutes until tender and caramelized, stirring halfway through.
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, taking care not to burn it.
- Create Roux and Season: Sprinkle the 4 tablespoons of flour over the garlic and stir continuously to form a roux, cooking for 2-3 minutes without letting it brown. Gradually whisk in 2 cups of the vegetable stock, ensuring no lumps form. Add salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, ½ teaspoon cinnamon, and ⅛ teaspoon allspice. Stir well to combine.
- Add Pumpkin and Apples: Stir in the 2 cups of pumpkin puree and the roasted apples. Mix thoroughly until the pumpkin is well incorporated with the seasoned stock mixture.
- Simmer the Soup: Add the remaining 2 cups of vegetable stock and bring the mixture to a gentle simmer over medium-low heat. Cook uncovered for 15-20 minutes, stirring occasionally to blend the flavors and thicken the soup.
- Blend the Soup: Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Add Cream and Cheese: Return the blended soup to the pot, add 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese, stirring constantly over low heat until the cheese melts and the soup is creamy and warm. Adjust seasoning if needed.
- Serve with Toppings: Ladle the soup into bowls, top with homemade croutons or your choice of topping, and serve immediately while hot.
Notes
- Use organic pumpkin puree for the best flavor; avoid canned pumpkin pie filling as it contains added sugars and spices.
- Roasting the apples intensifies their sweetness and adds depth to the soup.
- Adjust the consistency of the soup by adding more vegetable stock if too thick.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- For a vegetarian version, ensure the Parmesan cheese is vegetarian or omit it.
- Homemade croutons add texture but can be omitted for a creamy-only soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
