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As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of pumpkin soup to embrace the flavors of fall. This roasted pumpkin apple soup combines the sweet, nutty taste of roasted pumpkin with the tartness of fresh apples, creating a cozy, velvety blend that’s simply irresistible. The soup is topped with fresh sage leaves, pumpkin seeds, and a swirl of cream. Perfect for busy weeknights or festive holiday gatherings, you can whip this up in under an hour, making it a go-to for any occasion. Plus, the leftovers freeze beautifully, so you can enjoy that comforting fall flavor long after the last leaves have fallen. This easy recipe is sure to become a seasonal favorite!
Nothing screams fall louder than this roasted pumpkin apple soup with its incredible butternut squash and sweet apple taste.
If this is your kind of soup, also try Instant pot veggie soup, crab and lobster bisque, butternut squash soup, or Italian wedding 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.
Top Tips
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.
Roasted Pumpkin and Apple Soup FAQs
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.
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.
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.
Creamy Pumpkin Apple Soup Recipe
Roasted Pumpkin Apple Soup
Equipment
- Saucepan Large
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 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
Instructions
- 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
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.
Nutrition
This roasted pumpkin apple soup is a fresh take on traditional pumpkin soup. By using roasted butternut squash, the soup gains a rich, caramelized flavor. Adding apples brings a subtle fruity sweetness, enhancing the overall taste. Before serving, the soup is topped with fresh sage leaves, crunchy pumpkin seeds, and a swirl of cream for a beautiful finish.
Other Soup Recipes To Try
- Make this tomato and baked feta soup for rich, garlicky flavors.
- Slow cooker wild rice and chicken soup is a delicious twist on chicken noodle soup!
- Beefy bone broth is light and loaded with wellness-giving ingredients.
- Hearty lentil soup is lightly spiced and the perfect fall soup for a vegetarian lunch.
- Hunan chicken is a spicy tasty dish.
- How about treating yourself to these Italian drunken noodles too?
- How good does this creamy turkey, mushroom, and kale soup look? Perfect if you have leftover turkey.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Just made this soup, and it’s perfect for fall! The pumpkin and apple combo is so comforting.
I love how easy this recipe is and that it freezes well—perfect for enjoying fall flavors all season!
This is the perfect fall dish! It’s comforting, smooth, and has the right amount of sweetness.
I had a similar soup at a restaurant once and this one was even better that it was. Glad to have to recipe to make for Thanksgiving this year.