Description
A comforting blend of roasted apples and pumpkin puree, enhanced with warm spices, perfect for chilly fall evenings.
Ingredients
Scale
- 2 cups pumpkin puree
- 2 apples, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (such as thyme or sage) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the chopped apples on a baking sheet. Sprinkle them with cinnamon, nutmeg, and allspice.
- Roast for about 25 minutes or until the apples are soft and caramelized.
- In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent.
- Add the roasted apples, pumpkin puree, smoked paprika, and vegetable broth to the pot.
- Bring the mixture to a simmer, cooking for approximately 15 minutes.
- Blend the soup until smooth using an immersion blender or a traditional blender.
- Stir in the heavy cream and grated Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
Use fresh, seasonal ingredients for the best flavor. Adjust spices to personalize the taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: soup, pumpkin, fall recipe, roasted apples, creamy soup