Description
Tender apple slices roast to golden sweetness before mingling with smooth pumpkin puree, cinnamon, and thyme. A swirl of cream enriches every spoonful, delivering a luscious, spiced soup that feels like a cozy hug.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 small apple peeled and sliced
- 3 cups pumpkin puree
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh thyme leaves
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss apple slices with 1 tablespoon olive oil and spread on the baking sheet then roast for 20 minutes or until golden.
- In a large pot heat remaining tablespoon olive oil over medium heat then add onion and garlic and cook for about 5 minutes until soft.
- Add roasted apples pumpkin puree vegetable broth ground cinnamon and thyme then stir well to combine.
- Bring to a boil then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Carefully purée the mixture using an immersion blender or by transferring in batches to a blender until smooth.
- Return soup to the pot then stir in heavy cream and season with salt and black pepper.
- Cook for another 2 minutes then remove from heat and ladle into bowls.
Notes
- For a nut free version replace heavy cream with coconut milk
- Soup can be made a day ahead and reheated gently on the stove
- Garnish with toasted pumpkin seeds or a swirl of cream for extra visual appeal
- Adjust cinnamon and thyme to taste for a sweeter or more herbaceous flavor