Roasted Pumpkin and Apple Soup

After apple picking I had a craving for some roasted pumpkin and apple soup!  I am not sure why since I have never had  nor have I made it – but I wanted it!  So I had apples and I had pumpkin – now it was just figuring out how to make the soup.  I found this great recipe and only made one change – I loved it, but I think I would add a little more liquid – it turned out pretty thick – but it was perfect for the chilly night!

Roasted Pumpkin and Apple Soup (thanks to Bake Bike Blog)


1/2 pumpkin, cut in half and de-seed
3 – 4 apples, cored and quartered
Coconut oil
1 medium sized onion, diced
2 cloves garlic, minced
1 inch piece of ginger, peeled and finely chopped
1 cup coconut milk – NOT reduced fat
1 Tbl nutritional yeast
1 Tbl lemon juice
2 cups stock, either vegetable of chicken (more if you want a thinner soup)
Sea salt and pepper for seasoning.
1. Preheat the oven to 375 degrees.

2, Prepare the pumpkin and the apples.  Place the pumpkin face down on a foil, lined cooked sheet that has been sprayed with olive oil.

3. Place the apple in a foil lined baking dish – spray the foil lightly with olive oil.

4. Roast for 45 minutes – 1 hour – checking a couple of times.  When they are fork soft – take out and allow to cool.

5. Once cooled – scoop 1/2 the pumpkin flesh into a glass bowl.  Peel the apples and place them in the glass bowl. Using a potato masher, combine them together – do not mash completely. Set aside.

6. In stock pot, melt some coconut oil and add the onion, garlic, and ginger. Saute until soft – about 10 minutes.

7. Add the pumpkin, apple, coconut milk, nutritional yeast, lemon juice and broth.  Stir to combine. Cover and allow to simmer for about 30 minutes.

Pumpkin & Apple added

Nutritional Yeast added


8. Using an immersion blender (or puree in blender) puree the soup.  Season with sea salt and pepper.  Enjoy.

This recipe said that it served 4 – I think it is more like 6 – which is fine with me – now I have lunch for the week!!  Serve with some good bread or a muffin.  I had another half of pumpkin and had to figure out something to make……

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5 Responses to Roasted Pumpkin and Apple Soup

  1. Candace Coffin says:

    Gorgeous color…definitely a fall soup and SO nutritious.

  2. Jo says:

    Looks delicious…can’t wait to get home to make!

  3. virginia says:

    It sounds great and I’ll try it. Just wondering why can’t you use light cocanut milk? I usually but the TJ light and that’s what I have in the cabinet right now.

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