It’s fall and we felt inspired to get into the WOT Test Kitchen, ASAP, to try a scratch-made pumpkin soup!
Yes, we even went to the pumpkin patch and bought a Cinderella pumpkin to roast (that’s just how committed we are). However, you can also use pie or sugar pie pumpkins for this recipe.
This recipe isn’t complicated, but it does take some time. If you want to break the recipe down into two parts, you could roast and peel the pumpkin in step 1, refrigerate the pumpkin, and the next day move on to the balance of the steps.
This recipe makes a nice amount of soup, can be frozen, and enjoyed a couple of times this fall.
If you’re looking for another great soup recipe that is perfect for fall, try our Roasted Butternut Squash + Carrot Soup.
Roasted Pumpkin and Apple Soup
- 12-14” Cinderella Pumpkin or 2-3 baking pumpkins
- olive oil
- 1 yellow onion, chopped
- 2 Pink Lady or Honey Crisp apples, peeled and chopped
- 1 cinnamon stick
- pinch of nutmeg
- 2-3 cups chicken or vegetable stock
- 2 bay leaves
- 1/4 cup maple syrup
- salt and pepper
- 1/4 cup heavy cream (optional)
- 8-16 sage leaves
- 2 tbsp. butter or olive oil
- Remove the top from the pumpkin, scoop out the seeds, and slice into manageable pieces.
- Place on a baking sheet, drizzle with olive oil and a few pinches of salt, and roast in the oven for 60-90 minutes. The pumpkin is fully cooked when you can easily insert a steak knife into the pumpkin with no resistance.
- Remove the pumpkin from the oven and let cool for an hour.
- Scoop the cooked pumpkin from the skin and set aside in a bowl.
- In a large soup pot over medium heat, add a drizzle of olive oil, chopped onion, and a pinch of salt. Cook until the onion is translucent, about 5 minutes. Add the peeled, chopped apple to the pot and continue to cook until the apple is soft.
- Working in batches, add the pumpkin and its juice to the blender. Add in the cooked onion and apples and some of the stock. Blend until you have a smooth velvety consistency. Pour the blended mixture back into the soup pot.
- Place the blended pumpkin mixture over low heat and add one cinnamon stick, a pinch of nutmeg, 2 bay leaves, maple syrup, one teaspoon of salt, and a pinch of black pepper. Simmer on low for about 30 minutes. Taste and adjust seasonings as needed. Turn the heat off and add the heavy cream, stir to combine.
- In a sauté pan over medium heat, add butter or olive oil. Lay each piece of sage in the bottom of the pan and cook until the sage becomes crispy. Turn and cook the other side.
- Remove from pan and set aside until ready to serve the soup.
- Garnish soup with two pieces of crispy sage crisscrossed over each other in the middle of each bowl.
All photos by Lorianne DeVita