Roasted Pumpkin & Apple Soup

As the days grow shorter and the chill of autumn settles in, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. This Roasted Pumpkin & Apple Soup is the perfect way to celebrate the season's flavors. Lightly spiced with cinnamon, nutmeg, and a hint of cloves, this soup is a harmonious blend of sweet and savory that will warm you from the inside out. The addition of sweet-tart apples adds a layer of complexity to the roasted pumpkin, creating a balance of satisfying and refreshing flavors.

The soup is topped with crunchy candied pumpkin seeds, which add a delightful texture and a touch of sweetness that perfectly complements the smooth, creamy soup. Whether you’re enjoying it as a fall dinner party starter or a cozy weeknight meal, this soup will surely become a seasonal favorite.

Ingredients

Candied Pumpkin Seeds

• 1 cup pumpkin seeds (from about one 4-pound sugar pumpkin)
• 4 tablespoons natural cane sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• Tiny pinch of cayenne pepper
• 1 1/2 tablespoons peanut oil

Soup

• 4 tablespoons olive oil, divided
• One 4-pound sugar pie pumpkin, halved and seeded
• 1 large yellow onion, chopped
• 2 large sweet-tart apples, peeled, cored, and cut into large chunks
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Tiny pinch of cayenne pepper (optional)
• 4 cups vegetable broth (plus additional to thin if necessary)
• 1-2 tablespoons pure maple syrup (start with 1 tablespoon and add more if needed)
• 1/4 cup cashew cream (or crème fraîche)
• Salt and pepper to taste

Directions

Prepare the Candied Pumpkin Seeds

1. Preheat and Dry:
   Preheat the oven to 250°F (120°C). Halve your sugar pie pumpkin and scoop out the seeds, removing excess flesh. Pat the seeds dry with a paper towel and spread them on a rimmed baking sheet. Bake for about 1 hour, tossing the seeds once or twice to ensure even drying.
2. Mix the Spices:
   In a small bowl, combine 2 tablespoons of the sugar with the salt, cumin, cinnamon, ginger, and a tiny pinch of cayenne pepper. Set aside.
3. Candy the Seeds:
   Heat the peanut oil in a large skillet over medium-high heat. Add the pumpkin seeds and the remaining 2 tablespoons of sugar. Cook, stirring constantly, until the sugar melts and the seeds begin to caramelize—this will only take about 45 seconds, so keep a close eye on them to prevent burning. Once caramelized, transfer the seeds to the bowl with the spice mixture and toss to coat evenly. Set aside to cool.

Prepare the Soup

Roast the Pumpkin

1. Increase the oven temperature:
   Increase the oven temperature to 425°F (220°C). Cut the already halved pumpkin into quarters and place them on a baking sheet. Drizzle each piece with 2 tablespoons of olive oil and season lightly with salt. Place the pumpkin quarters flesh side down on the baking sheet and roast until fork-tender, about 35 minutes. Once roasted, remove the pumpkin from the oven and let it cool slightly.

Sauté the Vegetables

1. Sauté:
   Heat the remaining 2 tablespoons of olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the chopped onion, apple chunks, garlic, and 1/2 teaspoon of salt. Sauté, stirring frequently, until the onions are translucent and the apples soften, about 8 minutes. The aroma of sautéing garlic and onions mixed with the sweetness of apples will fill your kitchen with the scent of fall.

Combine and Simmer

1. Add the pumpkin and spices:
   While the vegetables are sautéing, scoop out the roasted pumpkin flesh from the skin and add it to the pot. If using, stir in the ground cinnamon, nutmeg, cloves, and a tiny pinch of cayenne. Pour in the vegetable broth and bring the mixture to a low boil. Reduce the heat and let the soup simmer for about 25 minutes, allowing the flavors to meld together beautifully.

Blend the Soup

1. Blend until smooth:
   Remove the pot from the heat and allow the soup to cool slightly. Carefully transfer the soup in batches to a high-speed blender and blend until completely smooth and creamy. Alternatively, you can use an immersion blender directly in the pot, but note that the soup may not be as silky smooth as it would be with a traditional blender.
2. Finish the soup:
   Once blended, return the soup to the pot and stir in the maple syrup and cashew cream. Add more broth to reach your desired consistency if the soup seems too thick. Taste the soup and adjust the seasoning with additional salt, pepper, or spices.

Serve the Soup

Garnish and Enjoy

1. Garnish:
   Ladle the soup into bowls or mugs and top each serving with a generous sprinkle of the candied pumpkin seeds. The seeds add a crunchy contrast to the smooth soup, making each bite a delightful experience. Garnish with a drizzle of additional cashew cream or crème fraîche if desired and finish with a sprinkle of fresh herbs like parsley or cilantro for a touch of color and freshness.

Additional Tips

• Make-Ahead: The soup can be made and stored in the refrigerator for up to 3 days. If it has thickened too much, reheat gently on the stovetop, adding a splash of broth.
• Freezing: This soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
• Serving Suggestions: For a complete and satisfying meal, serve this soup with a slice of crusty bread or a simple green salad. It also pairs wonderfully with a crisp white wine or a warm spiced cider.

This Roasted Pumpkin & Apple Soup is a celebration of fall’s best flavors wrapped in a comforting, creamy dish perfect for any occasion. The sweetness of the roasted pumpkin and apples combined with the warmth of the spices makes this soup a true crowd-pleaser. Whether you’re making it for a cozy dinner at home or serving it as a first course at a holiday gathering, this soup is sure to impress and satisfy. Enjoy!