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Fall Roasted Savory Pumpkin Soup
It is FINALLY Fall! Know what that means?! That’s right – it’s finally time to enjoy PUMPKIN EVERYTHING!!
Demand for pumpkin-flavored items is skyrocketing. Starbucks, of course, is touting their pumpkin lattes BUT all food vendors are on the bandwagon with pumpkin-flavored beer and even beef jerky… Join the pumpkin craze by making and sharing this Fall Roasted Savory Pumpkin Soup recipe!
Prep Time: 30 minutes
Cooking Time: 1 hour
Yield: 20 – 25 cups
Serves: 10 – 12
Ingredients
- 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks
- 4 large sweet apples, such as Gala or Fuji, unpeeled, cored and rough cut
- 2 white onions, pealed and rough cut
- ¼ cup extra-virgin olive oil
- 1/2 cup honey
- 2 tablespoons salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh sage
- 1 tablespoon herbs de Provence
- 1 cup unfiltered apple juice or apple brandy
- 6 cups vegetable broth or chicken broth
- Pumpkin seeds, optional garnish
- Dried cranberries, optional garnish
- Sour cream, optional garnish
Directions
Preheat oven to 450°F.
Combine pumpkin (or squash), apples, onions, olive oil, honey, 1 1/2 tablespoon salt and 2 teaspoons black pepper, sage, and herbs de Provence in a large bowl. Roast evenly on a large rimmed baking sheet, stirring once, for about 45 minutes, or until pumpkin is very tender and starting to brown.
Transfer about one-third of the mixture to a blender along with apple juice (or brandy) and 2 cups broth. Puree until smooth. Transfer to a heavy bottom saucepot or Dutch oven and repeat for two more batches. Add remaining salt and then taste and adjust seasoning as needed.
Return to stove over medium-low heat. Stir constantly for 10 minutes to prevent splattering.
Garnish with pumpkin seeds, cranberries, and sour cream.
Serve and enjoy!
