Roasted Pumpkin Apple Soup

Why You’ll Love It

Comfort in a bowl: This pumpkin and apple soup is the perfect blend of warmth and coziness, making it ideal for chilly days or when you’re craving something soothing.
Easy to make: With simple steps and minimal ingredients, this recipe is beginner-friendly yet delivers restaurant-quality taste.
Meal prep-friendly: This soup stores well, making it a great option for meal prep. You can double the batch and freeze portions for easy, ready-to-eat meals.
Beautiful presentation: With its vibrant color and the option to add elegant garnishes, this soup looks as good as it tastes – perfect for impressing guests or enjoying a cozy night in.

Ingredients for Roasted Pumpkin Apple Soup

A complete list of ingredients and amounts can be found in the recipe card below.

Butternut squash: Use beautifully ripe butternut squash for rich-tasting soup.
Olive oil: Use a good quality extra virgin olive oil or your preferred variety of frying oil.
Apples: Pink lady apples were used in this soup. However, any variety of apples can be used.
Onion: Use a yellow or white onion in this soup.
Garlic: Use fresh garlic for the most delicious flavor.
Chicken stock: The chicken stock can be substituted with vegetable stock.
Dried sage and oregano: For concentrated flavor.
Ground nutmeg: Use powdered ground nutmeg or grate from a whole nutmeg.
Heavy cream: The heavy cream can be substituted with lower fat varieties of cream, or even coconut cream.

How to Make Pumpkin Apple Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the butternut squash: In a large mixing bowl, toss the diced butternut squash with 1 tablespoon of olive oil. Season with salt and pepper, mixing until fully coated.
Roast the butternut squash: Arrange the seasoned squash in a single layer on a lined baking sheet. Bake for 20 minutes at 390°F or until tender and slightly golden. Remove from the oven and set aside.
Sauté the aromatics: Warm the remaining tablespoon of olive oil and add the diced apples and onion, stirring occasionally until the onion softens. Stir in the garlic and cook.
Add the broth and spices: Pour in the chicken stock, and add the dried oregano, sage, ground nutmeg, and roasted squash. Bring the mixture to a boil, then reduce to a simmer and cook.
Blend the soup: Remove the saucepan from the heat and carefully blend the soup with a handheld stick blender until smooth.
Add the cream: Stir in cream, then season and garnish with pumpkin seeds (pepitas).

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.

Serving Suggestions

Appetizer: Serve your apple and pumpkin soup with crusty bread and fresh, light salad. It’s delicious with homemade garlic bread.
Main: Serve cheesy chicken broccoli orzo, which is rich and creamy. or try this bean and sausage skillet or baked salmon with Greek salsa.
Dessert: Try creme brulee cheese or the best-ever key lime pie!

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.