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Roasted Pumpkin Apple Soup with Crispy Sage

Roasted pumpkin apple soup topped with crispy sage and toasted pumpkin seeds
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A velvety fall soup made with caramelized pumpkin, sweet-tart apples, warm spices, and a buttery crispy sage topping.

Ingredients

Scale
  • 4 cups (600 g) peeled 1-inch sugar pumpkin cubes
  • 2 medium sweet-tart apples, peeled, cored, and cut into chunks
  • 1 medium yellow onion, cut into wedges
  • 2 medium carrots, cut into 1-inch pieces
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups (960 ml) low-sodium vegetable broth, plus more as needed
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1/4 cup (30 g) pumpkin seeds

Instructions

  1. Heat the oven: Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. Season the produce: Place the pumpkin, apples, onion, carrots, and garlic on the sheet pan. Drizzle with the olive oil and season with 1 teaspoon salt and the black pepper. Toss well and spread everything into a single layer.
  3. Roast: Roast for 28 to 32 minutes, stirring halfway through, until the pumpkin and carrots are tender and the edges are caramelized.
  4. Simmer: Transfer the roasted mixture to a large pot. Add the vegetable broth, maple syrup, cinnamon, and nutmeg. Bring to a gentle simmer over medium heat and cook for 10 minutes.
  5. Blend and finish: Blend with an immersion blender until completely smooth, or carefully blend in batches in a countertop blender. Stir in the cream and apple cider vinegar. Add the remaining 1/2 teaspoon salt to taste and thin with a little warm broth if needed. Keep warm over low heat.
  6. Crisp the sage: Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 30 to 60 seconds per side, until crisp. Transfer the leaves to a paper towel, leaving the fragrant butter in the skillet.
  7. Toast and serve: Add the pumpkin seeds to the sage butter and toast for 2 to 3 minutes, stirring often. Ladle the soup into bowls and top each serving with crispy sage, toasted pumpkin seeds, and a small drizzle of the browned sage butter.

Notes

Butternut squash can replace the sugar pumpkin in equal measure. For a dairy-free soup, use full-fat coconut milk and crisp the sage in olive oil. Refrigerate for up to 4 days, or freeze the blended soup without cream for up to 3 months.

Find it online: https://sweetindulgencerecipes.com/roasted-pumpkin-apple-soup/