Ingredients
Roasted Apples
- 2 Honeycrisp or Gala or Sweet Tango apples, sliced
- 2 Tbsps extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
Soup Base
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 3 garlic cloves, minced
- 4 cups organic vegetable stock (divided)
- 1 Tbsp raw honey or maple syrup
- 4 Tbsps organic all-purpose flour
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp ground cinnamon
- 1/8 tsp ground allspice
- 2 cups organic pumpkin puree (NOT pie filling)
- 1 cup organic heavy cream
- 1 cup freshly-grated parmesan cheese
Optional Topping
- Homemade croutons
Instructions
- Roast the Apples: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or foil. Arrange the sliced apples on the sheet, drizzle with 2 tablespoons of olive oil, then sprinkle with ground cinnamon, nutmeg, and allspice. Bake for 15-20 minutes until the apples are tender, golden, and slightly wilted. Remove from the oven and let cool for a few minutes.
- Make Homemade Croutons: Prepare homemade croutons according to your favorite recipe or use store-bought ones. For a unique flavor, brioche bread works wonderfully.
- Blend the Apple Mixture: Heat 1 tablespoon of olive oil in a medium dutch oven over medium-high heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and transfer the sautéed garlic to a high-powered blender. Add the roasted apples along with 2 cups of the vegetable stock. Blend on high until completely smooth.
- Prepare the Soup Base: Return the dutch oven to medium-high heat. Add unsalted butter and allow it to melt. Stir in the flour, sea salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, cinnamon, and allspice, mixing well to combine. Slowly whisk in the remaining 2 cups of vegetable stock, ensuring the mixture thickens without lumps.
- Combine and Cook: Pour the blended apple mixture into the soup base along with pumpkin puree, heavy cream, and honey or maple syrup. Whisk continuously until everything is combined and the soup starts to thicken. Bring the mixture to a boil, cooking for 1-2 minutes, then reduce heat to low and simmer for 5-6 minutes to allow flavors to meld and the soup to thicken further.
- Add Cheese and Serve: Stir in the freshly grated parmesan cheese until fully melted and incorporated. Remove from heat and ladle the soup into bowls. Top with homemade croutons if desired, and serve immediately for the best flavor and texture. Enjoy!
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan or use vegan cheese.
- The roasting of apples enhances their natural sweetness and adds depth to the soup.
- Use organic and fresh ingredients whenever possible for the best taste.
- To make the soup less thick, adjust the amount of flour or add additional vegetable stock as needed.
- Homemade croutons add a delightful crunch and texture contrast to the creamy soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
