Roasted Pumpkin Apple Soup

Amethyst · October 26, 2025, 5:02pm

Roasted Pumpkin Apple Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4

Ingredients:

1 butternut squash, peeled, deseeded, and diced
2 Tablespoons olive oil
Salt and black pepper, to taste
3 apples, peeled, cored, and chopped
1 onion, diced
3 Cloves of garlic, minced or finely chopped
6 Cups chicken stock
1 Teaspoon oregano, dried
½ Teaspoon sage, dried
¼ Teaspoon ground nutmeg
¾ Cup heavy cream
Optional Toppings:
fresh sage leaves
roasted pumpkin seeds

Directions:

Preheat the oven to 390 degrees F. Line a pair of baking sheets with parchment paper and set aside.

Add the diced butternut squash to a large mixing bowl along with half of the olive oil. Season to taste with salt and pepper and mix until well combined.

Arrange the pumpkin in a single layer over the lined baking sheets. Bake for 20 minutes, or until softened and turning golden. Remove from the oven and set aside.

Place a large saucepan over medium-high heat and add the remaining 1 tablespoon of olive oil. Add the diced apples and onion and cook, stirring, for 4 minutes or until the onion has softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.

Add the chicken stock, dried oregano, dried sage, and ground nutmeg to the saucepan, along with the roasted pumpkin. Bring to a boil, then reduce the heat to a simmer. Continue simmering for 10 minutes.

Remove the saucepan from the heat. Use a handheld stick blender to blend the soup until smooth, taking care as the soup will be hot.

Add 1/2 cup of the heavy cream to the blended soup, and season to taste with salt and pepper.

Divide the soup between serving bowls. Drizzle over the remaining cream, and garnish with the sage leaves and pumpkin seeds, if using.

Notes::

Cool before blending: The soup can also be blended with a bench-top blender. Allow the soup to cool slightly before blending, and blend in batches, not over-filling the blender.
Adjust consistency: If the soup is too thick after blending, gradually add more broth or water until you reach the consistency you’re after. Simmer longer if it’s too thin.

Choose the right apples: I recommend a sweet variety like Honeycrisp or Gala for the best balance of flavors. Tart apples can be used for a more tangy taste.

Season generously: Don’t be shy about salt and freshly ground black pepper when seasoning the squash. Proper seasoning brings out the natural sweetness of the squash and apples.

Substitutions and Variations:

Vegetarian/vegan pumpkin soup: Replace the chicken stock with vegetable broth, and swap the heavy cream for coconut milk or a dairy-free alternative.

Butternut squash alternatives: You can use canned pumpkin, sugar pumpkin, canned pumpkin puree, fresh pumpkin, sweet potatoes, or acorn squash in place of butternut squash for a different flavor profile.

Apple substitution: Swap out the apples for pears or even carrots if you prefer a slightly different sweetness in your soup. Add some brown sugar if you want it sweeter.

Herb variations: Experiment with different herbs like thyme, rosemary, or basil if you want to switch up the seasoning.

Spice it up: For a hint of heat, add a pinch of cayenne pepper, curry powder, paprika, or a dash of chili flakes.

Low-calorie version: Skip the heavy cream or use a lighter option like Greek yogurt. You can also use a lower-calorie cooking spray instead of olive oil.

Texture changes: For a chunkier soup, only blend half of the mixture and leave the rest as is. You can also stir in some cooked lentils, quinoa, or chickpeas for added texture and protein.

Toppings: Instead of sage leaves and roasted pumpkin seeds, top your soup with croutons, crispy fried shallots, or a swirl of pesto for an extra burst of flavor. You could also use toasted pumpkin seeds for extra taste in your creamy pumpkin soup recipe.

How to Store Roasted Pumpkin Soup:

Store: Store this soup in an airtight container in the fridge for up to 3 days.

Freezer: This creamy soup is suitable for freezing. Freeze in an airtight container for up to 3 months.

Thaw: Thaw in the fridge overnight before reheating accordingly.

Reheat: Reheat until piping hot using the stovetop or microwave.

Roasted Pumpkin and Apple Soup FAQs:

Can I use frozen butternut squash?
Yes, frozen butternut squash works well and can save prep time. Just make sure it’s fully thawed and drained before roasting to prevent excess moisture from affecting the texture.

What can I use instead of a handheld stick blender?
You can use a regular blender if you don’t have a stick blender. Just blend the soup in batches and be cautious with the hot liquid. Leave the lid slightly open to allow steam to escape.

Can I make this soup without cream?
Definitely! If you prefer a dairy-free option, skip the cream or substitute it with coconut milk or almond milk. You can also add a dollop of Greek yogurt or sour cream for a creamy touch.

Nutritional Facts:

Recipe courtesy of XOXO Bella.com