Pumpkin And Apple Soup

1 min read

When the leaves start turning yellow and the air starts to get a little bit nippier, there is nothing more comforting than a warm bowl of soup. And with Halloween just around the corner, what better way to prep yourself up for the spookiest night of the year than with a steaming bowl of pumpkin soup? While we’re at it, why not add in some apples too for a delicious twist?

First up, we have a recipe from Food Network Healthy Eats that is sure to bring some warmth to your soul. The Pumpkin-Apple Soup is a perfect blend of two fall superstars, with a touch of ginger for some extra zing. To start with, preheat your oven to 400°F. Cut a small sugar pumpkin in half and remove the seeds. Then, cut one small apple into wedges and brush them with some olive oil. Roast the pumpkin halves and apple wedges, skin-side up, for about 20-25 minutes until they are tender. While they are roasting, chop up half an onion, two celery stalks, and one carrot roughly. Heat up some olive oil in a pot on medium heat and cook the vegetables until they are soft. Add in the roasted pumpkin flesh, apple with skin removed, and two cups of vegetable stock. Bring everything to a boil, and let it simmer for 10-15 minutes. Using an immersion blender, puree the soup until it is silky smooth. Finally, season with salt, pepper, and some freshly grated ginger to taste. Garnish with some roasted pumpkin seeds and crispy apple chips on top. Voila, you have a bowl of heaven!

For those following a vegan or gluten-free diet, Souper Diaries has the perfect recipe for you. The Roasted Pumpkin Apple Soup is rich and creamy, yet dairy-free and nut-free. Firstly, preheat your oven to 375°F. Peel and cube a small pumpkin into bite-sized pieces, and cut one apple into thick wedges. Drizzle with some olive oil and sprinkle with paprika and cinnamon. Roast them in the oven for 30-35 minutes until they are fork-tender. In the meantime, dice one small onion and three cloves of garlic. Heat up some olive oil in a pot and sauté the onions and garlic until they are soft. Add in the roasted pumpkin and apple, along with four cups of vegetable broth. Let everything simmer for 20-25 minutes. Blend the soup until it is smooth and creamy, using either an immersion blender or a standing blender. Season with salt, pepper, and some nutmeg to taste. Serve with a drizzle of coconut cream on top and a sprinkle of fresh parsley. You won’t even miss the cream!

In conclusion, pumpkin and apple are a match made in heaven. They bring warmth, sweetness, and tartness to any dish. The soups above are just some of the many possibilities for this perfect duo. So go ahead, grab the biggest pot you have, and make a big batch of pumpkin soup to snuggle up with on a chilly evening. Don’t forget to sprinkle some love on top too!