Roasted Pumpkin Apple Soup Recipe

A white bowl filled with creamy orange garam masala soup sits on a matching plate with a spoon resting nearby, set against a dark background.

Roasted Pumpkin Apple Soup Recipe

Pumpkin apple soup gets deep flavor from roasting the squash first, then a warm hit of garam masala. An easy make-ahead fall soup that serves a crowd.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Servings

Author Heather

Equipment

Ingredients

4 lb kabocha squash skinned, seeds removed and cut into 2 inch dice
3 tbsp olive oil divided
1 large yellow onion diced
2 tbsp fresh sage minced
3 medium apples skinned, cored and diced (such as Gala, Fuji, or Honeycrisp)
1 ½ tbsp Garam Masala
10 cups chicken stock
kosher salt to taste
black pepper to taste
1 cup half & half optional

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Instructions

Preheat oven to 400ºF. Line rimmed baking sheets with parchment paper.
Add diced pumpkin, 2 tbsp olive oil, and toss to coat. Sprinkle with kosher salt and black pepper, to taste. Roast for 30-40 minutes, or until the squash is fork tender. Remove from the oven and set aside.
Add the remaining tablespoon of olive oil to a large soup pot or Dutch oven and heat over medium-high heat. Add the onions and minced sage, cook until the onions are soft and translucent, about 10 minutes.
Add the diced apples and season with kosher salt and pepper, cook for another 5 minutes, until apples begin to break down a little. Add the garam masala spice mix, roasted pumpkin chunks, chicken stock, and season to taste with kosher salt and pepper. Turn the heat to medium-low and simmer the soup for 10 more minutes. Remove from the heat.
Using an immersion blender, blend the soup until it is a puree and no longer chunky. Return to the burner over medium-low heat, and add the half and half. Stirring occasionally until warmed through, about 3-4 minutes.
Remove and serve immediately.

Nutrition