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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



  • 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


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!