Prep Time15 minutes
Total Time1 hour 5 minutes
Servings10 Servings
A simple and cozy Roasted Pumpkin, Gala Apple & Garam Masala Soup that is filling and delicious. Loaded with flavor from the roasted pumpkin, veggies, tart & sweet apples, and a healthy dose of garam masala curry powder.
After several days of eating with the Thanksgiving holiday, all I want is a smoothie for breakfast, lunch and dinner. Ok, not really, but I should. With all of the mashed potatoes, pies and turkey, I just may have gained 10 lbs from one day of eating. We are all feeling it around here, so I thought maybe we needed a soup night to give our bellies a break.
Why I love this recipe
One of my good friends is a gardener like me. She loves to toss seeds in the ground and see what happens. I recently went out to her farm to pick plums and she loaded up my car with veggies I was lacking, such as this beautiful squash. When I got home I promptly put it in the cool basement to await its delicious fate.
More Soup Recipes We Love
- Loaded Baked Potato Soup
- Creamy Chipotle Tomato Soup
- Chilled Pea Soup with Goat Cheese Croutons
- Tuscan White Bean Soup
My 93 year old grandmother is here visiting us for the Thanksgiving holiday. After we ate hearty bowls of pumpkin soup, she proceeded to tell us all about how she threw a giant town-wide party the day the war was declared over. She said that she recalls that their was a false alarm a week previously, but they really did it up right on the real day. Having her here with us has been incredible. She’s one amazing woman! I sure hope I received her amazing genes. She still lives alone, drives and is one incredible baker. While she’s here we’ll be whipping up a giant batch of Portuguese Sweet Bread. I. CAN’T. WAIT. The smell of the dough rising is one of those smells that will evoke memories of her and her tiny kitchen for the rest of my life. And I will forever here her words “you’ll get worms if you eat that dough raw Heather”. I just can’t help myself.
Grandma was a bit skeptical of this “garam masala stuff”, but she didn’t speak a word during dinner. I think she enjoyed it just as much as the rest of us. Here’s the recipe for you!
More Recipes We Think You’ll Love
- Malabar Chicken Curry
- Creamy Sweet Potato Soup
- Roasted Butternut Squash Soup
- Curried Carrot & Apple Soup
- Pumpkin Spiced Cookies
Roasted Pumpkin Garam Masala Soup Recipe
Ingredients
- 4 lb Kabocha squash, skinned, seeds removed and cut into 2 inch dice
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 2 tablespoons fresh sage, minced
- 3 medium Gala apples, skinned, cored and diced
- 1 ½ tablespoons Garam Masala
- 10 cups chicken stock
- 1 cup half & half, optional
- salt & pepper, to taste
Instructions
- Preheat oven to 400 degrees.
- Line 2 large baking trays with parchment paper and add the diced squash. Sprinkle with 2 tablespoons olive oil and salt and pepper. Roast for 30-40 minutes, or until the squash is fork tender. Remove from the oven.
- Meanwhile, add the remaining tablespoon of olive oil to a large soup pot and heat over medium-high heat. Add the onions & sage and cook until the onions are soft and translucent, about 10 minutes. Add the apples and season with salt and pepper, cook for another 5 minutes, until apples begin to break down a little. Add the garam masala, roasted pumpkin, chicken stock and season to taste with salt and pepper. Turn down the heat to medium-low and simmer the soup for 10 more minutes.
- Using an immersion blender, blend the soup until it is a puree and no longer chunky. Conversely you could cool the soup and blend in a blender (make sure the soup is barely warm or you will have an exploding blender). Once pureed return to the pot and warm the soup over a medium flame.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
I do hope you’ll share her Portuguese Sweet Bread recipe!! She sounds wonderful and we should all gather incredible stories like the ones she has to offer. Write them down! And I love the twist on pumpkin soup with the garam masala and apple. I must try this!
Hi Jamie!! Yes, I will share in an upcoming post. She’s so fun to have around. I wish we didn’t live so far away from one another. I’m grateful to have her here with me for a couple weeks to enjoy stories and baking.
yum! sounds great– yay for gramma trying new things 🙂
Your Grandmother doesn’t look a day over 65! I love that she was ‘skeptical’ about all the spices in this soup initially..that’s how my late grandma’s would have been! Now, will you stop making my mouth water with all of your dishes, this soup being no exception 😉
I know right? I hope I get her good genes! She’s still amazing at 93! Sorry for making your mouth water. Ok, no I’m not. 😉 Thanks for popping by Lisa!! xo
I heart Garam Masala, so this caught my eye immediately!
I love your grandmother! Thanks for this recipe–perfect timing because we’re still getting squash from the CSA here in upstate New York.
I love her too! Enjoy and let me know if you decide to make it. I’d love to hear how you liked it!