Ingredients:
- 1 (2-3 pound) sugar pumpkin, halved and seeded
- 2 medium Granny Smith apples, peeled, cored, and quartered
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- ½ cup heavy cream or coconut cream
- 2 tablespoons maple syrup, plus more to taste
- 1 tablespoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- ¼ cup pepitas (pumpkin seeds)
- ½ teaspoon olive oil
- Pinch of salt
- Fresh thyme sprigs (optional)
- A drizzle of heavy cream or coconut cream (optional)
Instructions:
- Preheat oven to 400°F (200°C). Toss pumpkin and apples with olive oil, cinnamon, ginger, nutmeg, salt, and pepper. Arrange on a baking sheet and roast until tender, about 30-40 minutes. Let cool slightly.
- While the pumpkin and apples are roasting, heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Scoop the roasted pumpkin flesh into the pot. Add the roasted apples and vegetable broth. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
- Remove the pot from the heat and use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches (venting the lid) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream (or coconut cream), maple syrup, and apple cider vinegar. Season with salt and pepper to taste. Heat through gently.
- While soup simmers, heat olive oil in a small skillet over medium heat. Add pepitas and salt, and toast until golden brown and fragrant, about 3-5 minutes, stirring frequently.
- Ladle soup into bowls and garnish with toasted pepitas, a drizzle of cream, and fresh thyme sprigs, if desired.