A comforting bowl of velvety soup combining roasted pumpkin, apples, and aromatic spices for rich fall flavor.
# Components:
→ Vegetables & Fruit
01 - 2.2 lbs pumpkin, peeled, seeded, and cubed
02 - 2 medium Granny Smith apples, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, peeled
→ Oils & Fats
05 - 2 tablespoons olive oil
→ Liquids
06 - 4 cups low-sodium vegetable broth
→ Dairy (optional)
07 - 1/3 cup heavy cream or coconut milk for garnish
→ Spices & Seasonings
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Set the oven to 400°F (200°C) to begin the roasting process.
02 - Arrange pumpkin cubes, apples, onion, and garlic evenly on a baking sheet. Drizzle with olive oil and toss to coat thoroughly.
03 - Roast in the oven for 25 to 30 minutes, until pumpkin is tender and lightly caramelized.
04 - Move the roasted ingredients to a large pot. Pour in vegetable broth, add cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
05 - Using an immersion blender, puree the soup until smooth. Alternatively, process the soup in batches using a standard blender.
06 - If desired, stir in the heavy cream or coconut milk and gently warm the soup—avoid boiling after adding dairy or coconut milk.
07 - Taste the soup and modify seasoning with additional salt or pepper to preference.
08 - Ladle soup into bowls and garnish with a swirl of cream and freshly cracked black pepper.
