Velvet Pumpkin Spiced Apple Soup with Toasted Pepitas

Recipe Introduction: Embrace the Autumn with a Bowl of Magic

Ever feel like autumn needs its own official flavor? I think it might just be this Pumpkin Spice Fall Soup .

Honestly, folks, this isn't just any soup. It's like a warm hug from a friendly scarecrow! Imagine creamy pumpkin bisque mingling with spiced apple notes.

This Velvet Pumpkin & Spiced Apple Soup with Toasted Pepitas, my take on a pumpkin soup recipe , it's the ultimate autumn comfort food.

It’s inspired by classic fall flavors with a wee twist. You know, that kind of dish? This autumn soup recipes is where I take inspiration from.

A Taste of Tradition: Origin and Easy Peasy Level

Creamy pumpkin soup recipe has roots that go way back. It's basically autumn in a bowl! Our modern version is a blend of cosy flavors.

This is a medium-level recipe that takes about an hour and ten minutes, and it makes about 6 servings. Perfect for a chilly evening!

Why You'll Love This Spiced apple pumpkin soup

This vegan pumpkin soup recipe is packed with Vitamin A. Perfect for boosting your immune system as the days get shorter, innit? It is great served at Thanksgiving or a Halloween gathering.

It's special because it blends sweet, spicy, and savory flavors. Plus, that toasted pepita crunch is a total game changer.

You can even call this Roasted Pumpkin Soup version, as it is Pumpkin Soup Recipe Easy . Are you ready to start with the ingredients?

Velvet Pumpkin Spiced Apple Soup with Toasted Pepitas Recipe Card

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Preparation time:25 Mins

Cooking time:45 Mins

Servings:6 servings

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.

Nutrition Facts

Calories:280 calories

Fat:18g

Fiber:3g

Recipe Info

Category:Soup

Cuisine:American

Ingredients & Equipment: Get Ready to Cook!

So, you want to make this absolutely divine Pumpkin Spice Fall Soup ? Awesome! Let's talk about what you'll need.

Don't worry, it's not rocket science. This Pumpkin Soup Recipe Easy is totally doable!

Main Ingredients: The Stars of the Show

Okay, listen up! Here's what you'll need for this creamy pumpkin soup recipe . We're making Spiced apple pumpkin soup , remember?

• Pumpkin: 1 (2-3 pound/900g-1.3kg) sugar pumpkin. The smaller "pie" pumpkins are perfect. Feel it. Should be firm and heavy for its size.
• Apples: 2 medium (around 1 pound/450g) Granny Smith apples. They add a great tartness.
• Olive Oil: 2 tablespoons (30ml) for roasting, 1 tablespoon (15ml) for sauteing.
• Cinnamon: 1 teaspoon (5ml) ground.
• Ginger: ½ teaspoon (2.5ml) ground.
• Nutmeg: ¼ teaspoon (1.25ml) ground.
• Onion: 1 medium yellow, chopped (about 1 cup/150g).
• Garlic: 2 cloves, minced.
• Broth: 4 cups (950ml) vegetable or chicken. I use vegetable to keep it light.
• Cream: ½ cup (120ml) heavy or coconut. Coconut is great for a Vegan pumpkin soup recipe .
• Maple Syrup: 2 tablespoons (30ml).
• Apple Cider Vinegar: 1 tablespoon (15ml).
• Pepitas: ¼ cup (35g).
• Olive Oil: ½ teaspoon (2.5ml) for toasting pepitas.

Seasoning Notes: Making it Sing!

The cinnamon, ginger, and nutmeg are key. They give it that warm, fall feel. A pinch of cayenne? Oh my gosh, yes ! Start small, you can always add more.

No nutmeg? Allspice works too. You know, a warm Autumn soup recipes !

Equipment Needed: Nothing Fancy, I Promise

You won't need a ton of fancy gear. This Bisque Recipe doesn't require professional equipment. I promise!

• Baking Sheet: For roasting the pumpkin.
• Large Soup Pot or Dutch Oven: My Dutch oven is my best friend!
• Immersion Blender or Regular Blender: Be careful with hot liquids! Blend in batches.

Cooking Method: Roasting for Unbeatable Pumpkin Spice Fall Soup

Honestly, roasting veg is my absolute go-to . You know? It just brings out the best flavours. It's especially good for achieving that perfect Pumpkin Soup Recipe .

This applies also when you are looking for fall soup recipes , and also is key to creating a delicious Pumpkin Spice Fall Soup .

Plus, it's dead easy.

Prep Steps: Mise en Place & Safety

Essential mise en place means having everything chopped, measured, and ready to go. For this creamy pumpkin soup recipe , that's pumpkin, apples, and spices.

Time-saving tip: chop the onions and garlic while the oven preheats to 400° F ( 200° C) . Safety first, though! Always use oven mitts when handling hot baking sheets.

Step-by-Step: Roasting to Perfection

1. Preheat your oven to a toasty 400° F ( 200° C) .
2. Toss your pumpkin and apple pieces with olive oil and all those yummy spices.
3. Spread them out on a baking sheet in a single layer.
4. Roast for about 30- 40 minutes , until everything is fork-tender.
5. Let it cool slightly before adding to the soup.

You want that fork to slide in like butter. That’s when you know it’s perfectly roasted.

Pro Tips: Roasting Like a Boss

Want to take your roasted pumpkin soup game to the next level? Try this: add a splash of balsamic vinegar to the pumpkin and apples before roasting.

This adds a tangy depth of flavour to your Spiced apple pumpkin soup . Also, watch out for burning! Burnt bits equal bitter soup.

Make-ahead option: roast the pumpkin and apples a day in advance and store them in the fridge. This makes your weeknight pumpkin bisque so much faster! Or even to make your Pumpkin Soup recipe easy .

If you want a vegan pumpkin soup recipe then using olive oil is mandatory. Did you know that over 65% of the adults have tried pumpkin soup?

Recipe Notes: Your Secret to Success

Okay, so you're ready to tackle this Pumpkin Spice Fall Soup Recipe ? Awesome! But before you dive in, let's chat about some little things that can make a HUGE difference.

Honestly, these are the bits I wish I knew the first time I made it!

Serving Suggestions: Beyond the Bowl

Presentation matters, you know? First impressions and all that. So, think about how you want your creamy pumpkin soup recipe to shine .

• Plating and Presentation Ideas: Ladle your roasted pumpkin soup into bowls and top with a swirl of cream, a sprinkle of toasted pepitas, and a sprig of fresh thyme. For a more rustic vibe, serve in a hollowed-out pumpkin or squash. Oh my gosh! That's next level.
• Complementary Sides or Beverages: Crusty bread is a must for dipping. A grilled cheese sandwich on the side? YES, please. And for drinks? A crisp, dry white wine, like Pinot Grigio, or even a spiced apple cider, would be lush!

Storage Tips: Making it Last

Nobody wants to waste good soup! So here's the lowdown on keeping your Pumpkin Bisque fresh.

• Refrigeration Guidelines: Store leftover soup in an airtight container in the fridge for up to 3-4 days.
• Freezing Options (if applicable): This Autumn Soup Recipes freezes beautifully! Let it cool completely, then transfer to freezer-safe containers, leaving some space for expansion. It'll keep for up to 2-3 months.
• Reheating Instructions: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave it, but be careful not to overheat!

Variations: Make it Your Own!

The beauty of cooking is that you can always tweak things. These are the variations on a pumpkin soup recipe easy .

• Dietary Adaptations: Want a Vegan pumpkin soup recipe ? Easy peasy! Just swap the heavy cream for coconut cream. Make sure you use vegetable broth, too.
• Seasonal Ingredient Swaps: Instead of Granny Smith apples, try using Honeycrisp or Fuji apples. If you can find some lovely butternut squash, you can try spiced apple pumpkin soup too! Yum.

Nutrition Basics: The Good Stuff

Okay, let's talk about what you're actually getting from your fall soup recipes.

• Simplified Nutrition Information: Each serving is about 280 calories. It’s packed with Vitamin A from the pumpkin and antioxidants from the spices.
• Key Health Benefits: Pumpkin is full of fibre, which is great for your gut. Plus, the spices add warming, comforting goodness.

Honestly, making this Pumpkin Spice Fall Soup is like giving yourself a big hug from the inside out. So, don't be afraid to experiment, have fun, and enjoy the process. Happy cooking!