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Two bowls of hearty roast pumpkin soup from scratch in white bowls, garnished with pumpkin seeds, fresh parsley sprigs, and fresh cracked pepper. A whole sugar pie pumpkin, beige cloth, silver spoon, and more pumpkin seeds are scattered around the white background. Sugar with Spice Blog.

Hearty Pumpkin Soup

An easy cozy pumpkin soup recipe made from scratch with fresh roasted pumpkins and apples. Perfect to warm up chilly fall days.

Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 1 Sugar Pie Pumpkin
  • 1 medium Apple
  • 1 small Onion
  • 4 cloves Garlic
  • 2 tbsp Olive Oil
  • 4-6 cups Broth
  • 1/3 cup Heavy Cream
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp Garam Masala *optional
  • 1/8 tsp ground Allspice
  • 1/8 tsp ground Cloves
  • 2 Bay Leaves
  • 2 tbsp Maple Syrup *optional

Instructions

Roasting the Veggies

  1. Preheat your oven to 400°F

  2. Slice your pumpkin in half. Scoop out the seeds. Set aside for roasting.

  3. Slice each half into quarters. (You should end up with 8 pieces of pumpkin.) Toss in 1.5 tbsp olive oil. Place on a baking sheet.

  4. Roast in the oven for 30 minutes.

  5. Meanwhile, slice apple into 1 inch pieces. Peel garlic cloves. Slice onion into quarters. Toss in remaining olive oil.

  6. Add apples, onions, and garlic to the baking sheet with the pumpkin slices. Roast an additional 15-20 minutes.

  7. Remove and let cool.

  8. Once cooled, Remove pumpkin and apples from their skins. (They should just peel off easily now they are roasted.)

    *Optional* You can slice your onion quarters in half to make them a bit easier to blend up later.

  9. Combine skinless pumpkin, skinless apples, onions, garlic, broth, and spices in a soup pot. Bring to a boil. Then reduce heat and simmer, covered, for 20 minutes.

  10. Add in heavy cream and maple syrup, if desired. Cook another 5 minutes.

  11. Remove from heat and allow to cool 10 minutes. Remove the two bay leaves.

  12. Cream your soup. Either use an immersion blender in your soup pot and do it all at once. Or you can scoop the soup in batches into your blender.

    *If you are using an immersion blender DO NOT blend soup just off the heat. These blenders can cause small splatters and you don't want to get scalded with hot soup.

  13. Place back into the pot and heat again for 5 minutes. Serve immediately. Or store in the fridge for one week. This soup can also be frozen for up to 3 months.