This roasted pumpkin and apple soup combines the natural sweetness of roasted pumpkin and apples with aromatic sage, creating a perfectly balanced autumn dish.
Roasting the key ingredients enhances their flavors, while the sage adds a subtle earthy note to the soup.
This recipe is simple to prepare and makes a delicious, heartwarming starter or light meal.
Why You’ll Love This Recipe
- Roasting the pumpkin and apples caramelizes their sugars, deepening the flavor and adding a natural sweetness that balances the savory sage.
- Using fresh sage provides an aromatic herby note that complements the richness of the roasted ingredients.
- Pureeing the soup creates a smooth, velvety texture that is comforting and easy to enjoy.
Roasted Pumpkin and Apple Soup with Sage
A comforting autumn soup that blends roasted pumpkin and apple with fresh sage for a sweet and savory flavor, perfect for cozy meals.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 lbs (900 g) pumpkin, peeled and chopped into 1-inch cubes
- 2 medium apples, peeled, cored, and chopped
- 1 medium onion, chopped
- 2 tbsp olive oil
- 3 cups (720 ml) vegetable broth
- 1/4 cup (60 ml) heavy cream or coconut milk (optional for creaminess)
- 1 tsp fresh sage leaves, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Pumpkin and Apples Preheat your oven to 425°F (220°C). Toss the pumpkin and apples in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
- Cook the Onion and Combine Ingredients While the pumpkin and apples roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
- Simmer the Soup Add the roasted pumpkin and apples to the pot with the onions. Pour in the vegetable broth and stir in the chopped sage. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
- Blend and Finish Using an immersion blender or a regular blender (in batches), puree the soup until smooth. Stir in the heavy cream or coconut milk if desired for extra creaminess. Adjust seasoning with salt and pepper to taste.
Helpful Tips
- Use a firm, sweet apple variety like Fuji or Honeycrisp for the best flavor.
- If the soup is too thick after blending, add a bit more vegetable broth or water to reach your preferred consistency.
- For a vegan version, substitute heavy cream with coconut milk or omit it entirely.
- To enhance the sage flavor, garnish each serving with a fresh sage leaf.
Storage and Make-Ahead
Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave until steaming hot, ensuring it reaches at least 165°F (74°C) for food safety.
Do not freeze if the soup contains dairy cream, as it may separate upon thawing. For non-dairy versions, freezing is possible but texture may slightly change.
Frequently Asked Questions
Can I use canned pumpkin for this soup?
Yes, canned pumpkin can be used in a pinch, but for the best flavor and texture, fresh roasted pumpkin is recommended.
Is this soup suitable for vegans?
To make this soup vegan, use coconut milk or omit the cream, and ensure the vegetable broth contains no animal products.
What can I substitute for sage if I don’t have it?
You can use fresh thyme or rosemary as alternatives, but sage provides the most classic flavor pairing with pumpkin and apple.
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