Roasted Pumpkin Soup with Apple (Edit recipe)

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Creamy pumpkin soup that has elevated flavor by roasting the pumpkin and adding apple for the right amount of sweetness.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 Tbsp Extra Virgin Olive Oil
1 cup Onion, chopped
1 tsp Garlic, chopped
2 Carrots, chopped
4 cups Organic Pumpkin - Thrive Market, roasted
1 cup Apple, Gala, chopped
.5 tsp Thyme, Dried
4 cups Vegetable Broth
0.5 cup Half and Half, or heavy cream

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, heat the olive oil over medium heat. Add the chopped onion and saute about 5 minutes or until translucent. Add the garlic and saute about 30 seconds.
Add the vegetable broth, pumpkin, carrots, apple and thyme. Stir to combine. Bring to a simmer and cook for 20 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup. Or working in batches, puree in a blender.
Stir in the cream. Add salt and pepper to taste and heat through.
Ladle into soup bowls. Garnish with fresh thyme and/or roasted pumpkin seeds, if desired.
Serve and enjoy!
Instructions for How to Roast a Pumpkin: https://hungrydanekitchen.com/how-to-roast-a-pumpkin/

Notes

Store in an airtight container in the refrigerator for 3-4 days. For freezer storage – store prior to adding the cream. Then when ready, defrost in refrigerator overnight, add cream and heat. Instructions for How to Roast a Pumpkin: https://hungrydanekitchen.com/how-to-roast-a-pumpkin/

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	7 g
Carbohydrates:	30 g
Protein:	7 g
Cholesterol:	10 g
Sodium:	773 mg
Fiber:	7 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.