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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.