Roasted Pumpkin Apple Soup - Naturally gluten-free, dairy-free, vegan, and prepared to eat just below one hour!

This flavorsome, comforting soup is right for those chilly fall evenings once you need one thing straightforward and healthy.

Even while not supplementary cream, it's a creamy, velvety texture and therefore the right balance of savory, sweet, and spicy.


The formula couldn’t be easier to follow and you simply would like a couple of ingredients. unfold the pumpkin, apple, onion and garlic out onto a pan, sprinkle with salt, drizzle with very little oil, and bake for concerning forty minutes. Then, place everything in a very kitchen appliance, add the vegetable stock, and puree till it’s silky-smooth. To serve, ladle the soup into bowls, and high it with pomegranate arils, crisp pumpkin seeds, cut parsley, and a sprinkle of freshly ground black pepper.

Roasted pumpkin apple soup makes a delicious light-weight lunch or dinner, and would be excellent served aboard some crusty bread or a hearty dish.



  • 450 grams (1 lb.) pumpkin
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 1 Granny Smith apple cored, and quartered
  • 300 ml (1¼ cup) vegetable stock
  • freshly ground black pepper to taste


  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped


  1. Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
  2. Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
  5. Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
  6. Blend on high for 2 minutes, or until silky smooth.
  7. If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
  8. To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
  9. Serve immediately
  10. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month

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