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Fall Roasted Savory Pumpkin Soup
As autumn arrives and the temperatures begin to drop, you’re going to need something comforting and cozy to warm you up. Chef Emily Ellyn’s Fall Roasted Savory Pumpkin Soup recipe is a delicious dish that will be sure to make your pumpkin-everything must-make list!
Time: 30 minutes
Cooking Time: 40 minutes
Yields: 6; 2 cup servings
Ingredients
- 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks
- 4 large sweet apples, such as Honey Crisp, Gala or Fuji, unpeeled, cored and rough cut
- 2 white onions, pealed and rough cut
- ¼ cup extra-virgin olive oil
- ¼ cup Thai Sweet Chili Sauce
- 2 teaspoons salt, divided
- ¼ teaspoon freshly ground pepper
- 1 tablespoon chopped fresh sage
- 1 1/2 cups unfiltered apple juice
- 1 1/2 cups KOVAL Apple Brandy
- 6 cups vegetable broth or chicken broth
- Dried fruit, salted pumpkin seeds, toasted nuts, sour cream, garnish, optional
Directions
Preheat oven to 450°F.
Combine pumpkin (or squash), apples, onions, olive oil, Thai Chili Sauce, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Place ingredients evenly on a large rimmed baking sheet and roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the mixture to a blender along with 1/2 cup apple juice, 1/2 cup KOVAL Apple Brandy and 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches.
Return to stove over medium-low heat. Taste and adjust seasoning, stirring constantly for about 6 minutes to prevent splattering. Serve and enjoy!
Top with dried fruit, salted pumpkin seeds, and/or toasted nuts. So good!
Rad Remix: Serve with braised short ribs for a complete savory supper.
