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Creamy Roasted Apple Pumpkin Soup
By Shanika | Orchids + Sweet Tea · orchidsandsweettea.com
4 servings
45 min
A silky autumn soup of roasted apples and pumpkin puree, thickened with a spiced roux and finished with cream and Parmesan.
| prepPreheat oven to 400°F / 200°C | ||||||
| prepLine a baking sheet with parchment paper or foil | ||||||
| 2 Honeycrisp or Gala or Sweet Tango apples, sliced | Roast apples 400°F / 200°C, 15–20 min | Blend garlic, roasted apples & stock | Whisk in blended mixture, cream, honey & pumpkin | Boil 1–2 min, then simmer 5–6 min | Stir in Parmesan until melted | Serve with croutons |
| 30 ml extra virgin olive oil | ||||||
| 1 tsp ground cinnamon (for roasting) | ||||||
| 1/2 tsp ground nutmeg | ||||||
| 1/2 tsp ground allspice (for roasting) | ||||||
| 15 ml extra virgin olive oil | Sauté garlic until fragrant, 1–2 min | |||||
| 3 garlic cloves, minced | ||||||
| 480 ml vegetable stock, organic | ||||||
| 15 ml unsalted butter | Melt butter, whisk in flour & spices | |||||
| 30 g organic all-purpose flour | ||||||
| 1 tsp sea salt | ||||||
| 1 tsp black pepper | ||||||
| 1 tsp smoked paprika | ||||||
| 1 tsp garlic powder | ||||||
| 1 tsp dried oregano | ||||||
| 1 tsp dried basil | ||||||
| 1 tsp dried thyme | ||||||
| 1/2 tsp ground cinnamon (for soup) | ||||||
| 1/8 tsp ground allspice (for soup) | ||||||
| 480 ml vegetable stock, organic | ||||||
| 1 Tbsp raw honey or maple syrup | ||||||
| 480 g organic pumpkin puree | ||||||
| 240 ml organic heavy cream | ||||||
| 100 g freshly-grated Parmesan cheese | ||||||
| Homemade croutons | ||||||
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