Roasted Pumpkin Apple Soup
If fall was a soup it would be this one. Turn your pumpkin deco into a delicious treat that is both decadent and flavorful without being too pumpkiny or sweet (using real roasted pumpkin & apples).
Author: Stephanie Kingery
Total time: 1 hr & 15 min | Yields: 4-6 servings
INGREDIENTS
2 medium sized pumpkins
4 large red apples
2 large shallots, finely chopped
2 tbsp of butter
A bunch of thyme & sage tied together with string
1/2 cup of heavy cream plus more for serving
4 cups of broth/stock
Thyme leaves, roasted pepitas & salt for garnish
Grilled cheese/ croutons for serving
INSTRUCTIONS
Preheat oven to 400F (200C).
Cut pumpkin into quarters/eighths. Peel, quarter and core the apples. Place them in a single layer skin side up, on a baking sheet. Roast for 25-35 minutes, or until fork tender and charred.
In a large pot over medium heat, melt your butter and add your shallots, sauté until soft and fragrant.
Scrape out coked pumpkin from skin and add your roasted pumpkin, apples, sage, thyme and broth to the pot. Bring it to a boil, reduce it to a simmer, and then let it cook for at least 30 minutes or until everything is very soft.
Remove the sage and thyme from the pan, and stir in 1/2 cup of heavy cream. Transfer everything to a blender & pulse until your desired consistency is reached, season to taste with salt and pepper. An immersion blender will also work for this step.
Serve with a drizzle of heavy cream, fresh thyme or chives, fresh cracked pepper, flaky salt, and grilled cheese or croutons.
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