Pumpkin Apple Ginger Soup

Sure you can use canned pumpkin for this recipe. However, I highly recommend roasting pie pumpkins yourself. It’s easy and gives the Roasted Pumpkin-Apple Ginger Soup a fresher taste.

To save time on Thanksgiving day’s meal preparations, you can roast the pumpkin a day ahead. I’m also a fan of chopping things ahead of time. The apples and onions can be chopped and stored in the fridge. Also, peel and grate the ginger and store in a small ziplock bag. Consequently, the day you want to make the soup, all you have to do is add your pre-chopped prepared vegetables. A huge time saver.

You will have to pureé the soup. A stick or hand blenders is the easiest way to do this, right in the pot. However, if you do not have a stick blender, transfer the mixture to a food processor or blender. Pureé and then return the mixture to its original pot and finish off the recipe.

The recipe serves 6 but if you are cooking for a large crowd,  serve this soup as shooters for appetizers. Garnish each shooter with some lightly grated ginger and a curl of apple peel.

If you are creating a menu that consists of different dishes for a smallish crowd, cut this recipe in half and serve it in smaller bowls. That way you can extend this delicious Roasted Pumpkin-Apple Ginger Soup to up to 12 people.

Wishing you all who celebrate it a wonderful, warm, cozy and delicious Thanksgiving surrounded by your favorite people.

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Roasted Pumpkin-Apple Ginger Soup

Course Soup

Cuisine American

Keyword Pumpkin Apple Soup

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 3 tablespoons olive oil divided
• 1 tablespoon unsalted butter
• 4 cups raw peeled pumpkin pieces
• kosher salt and freshly ground pepper to taste
• 1 large sweet onion, chopped into small pieces
• 2 sweet mildly tart apples like Honey Crisp, peeled, cored and chopped into small pieces.
• 1 cup heavy cream
• 3 cups vegetable stock
• 2-3 tablespoons freshly grated ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon white granulated sugar

Instructions

1. Preheat the oven to 350 degrees F
2. Line a baking sheet with aluminum foil or baking paper.
3. Place 2 tablespoons of the olive oil in a medium-sized bowl, add the raw pumpkin pieces and toss to coat.
4. Place the baking sheet in the oven and roast for 20 minutes or until the pumpkin is soft.
   
5. Place the remaining tablespoon of olive oil and the butter in a large pot over medium-high heat until they have melted together.
6. Add the sweet onion pieces and stir to coat. Cook the onions, stirring occasionally until the onions become transparent and turn slightly golden.
7. Add the roasted pumpkin and apple pieces and stir to combine.
   
8. Cook for about 5 minutes stirring frequently.

9. Add the cream and the vegetable stock. Cover the pot and bring the mixture to a boil.

10. Stir in the ginger, nutmeg, and sugar. Lower the heat and let the mixture simmer for 20 minutes or until the apple pieces have softened completely.
11. Use a stick blender to puree the soup. Alternately, transfer the mixture to a food processor and pulse until pureed, then transfer the mixture back to the pot.
12. Cook for another 5 minutes over low heat stirring occasionally.
13. Season again with kosher salt and freshly ground pepper to taste.
14. Remove from heat, transfer to a soup tureen or individual soup bowls and serve.
15. Garnish with grated raw ginger and/or apple peels, if desired.