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Pumpkin and Apple Soup

Jan Scott April 21, 2016
Pumpkin Apple Soup

You’ll Need

  • 2 cooking pumpkins (the small ones), peeled and cut into chunks (approximately 3 lb)
  • 2 Tbsp Canola oil
  • 3 cloves garlic, roughly chopped
  • 2 Tbsp Canola oil
  • 1 onion, halved and thinly sliced
  • 4 apples, cored and chopped
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 6–8 cups vegetable or chicken stock

Prep and Cook

  • 1
    Preheat oven to 375 degrees.
  • 2
    In roasting pan or baking sheet, toss pumpkin chunks with 2 Tbsp oil and garlic.
  • 3
    Bake for approximately 45 minutes, tossing pumpkin and garlic once during cooking time.
  • 4
    Meanwhile, in a large soup pot or Dutch oven, sauté onion and apples in 2 Tbsp Canola oil until soft.
  • 5
    Once cooked, add pumpkin and spices to the soup pot.
  • 6
    Using a hand blender, food processor, or potato masher, blend all ingredients together until smooth.
  • 7
    Add stock to the large pot and bring soup to a boil.
  • 8
    Reduce heat and simmer for approximately 30 minutes.
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