Roasted Pumpkin Soup with Apple and Ginger
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Description
This is one of my favorite fall soups. You can also make it with roasted butternut squash. I like my soups thick so I usually don't add a lot of water, but that is optional. I used 2 fairly large sugar pumpkins, weighing about 2 pounds total.
Ingredients
- 2 (1 pound) sugar pumpkins, halved and seeded
- 1 tablespoon olive oil, or more as needed
- 2 tablespoons butter
- 1 small onion, chopped
- 1 (1/2 inch) piece fresh ginger, peeled and minced
- 1 apple, peeled and cut into cubes
- 3 cups chicken broth, or more as needed
- 1 tablespoon maple syrup
- ground white pepper to taste
- salt to taste
- ¾ cup water, or to taste
- ½ cup heavy cream
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 2. Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
- 3. Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
- 4. Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
- 5. Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
- 6. Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.
Nutrition Facts
serving: 4 servings
calories: 244.2 kcal
carbohydrates: 26.1 g
protein: 3.9 g
saturated fat: 7.7 g
cholesterol: 40.3 mg
sodium: 963.3 mg
fiber: 2.3 g
sugar: 11.3 g