Pumpkin-Apple Soup Recipe

pump soupWith this lovely fall weather upon us and the bounty of fruits and vegetables, I would like to give you a fall recipe. When the pumpkins and apples are in season, I buy them at the farmers market and make this every year. It is one of my favorite soups!


4 pounds pie pumpkin, fresh, seeded, peeled and cubed in 2 inch chunks

4 large sweet-tart apples (Braeburn or Cameo) unpeeled, cored and cut into eighths

1/4 cup olive oil

1  1/4 teaspoons salt

1/4 teaspoon fresh ground pepper

1 tablespoon fresh sage, chopped

6 cups vegetable broth

1/3 cup roasted pumpkin seeds from your pumpkin

Preheat oven to 450 degrees. Toss olive oil, pumpkin, apple, and 1 teaspoon of the salt in a large bowl. Spread evenly on a large rimmed baking dish. Roast the mixture for 30 minutes stirring once. Stir in sage and continue roasting until very tender and beginning to brown (15 to 20 minutes more). Transfer 1/3 of the pumpkin mixture to a blender and add 2 cups of the broth. Puree until smooth and transfer to a dutch oven or large soup pan. Do the same with the remaining two batches of pumpkin and broth. Season with the remaining 1/4 teaspoon salt. Simmer another 20- 30 minutes and serve warm with the roasted pumpkin seeds sprinkled on top for garnish.

Enjoy and happy fall!

Submitted by Tricia @ Nutrition by Tricia

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