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Creamy Pumpkin and Roasted Apple Soup with Sage

Pumpkin and roasted apple soup pairs creamy pumpkin with tender, browned apples and onion, then gets blended smooth with sage and garlic. A splash of heavy cream finishes this cozy stovetop soup.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 apples medium, peeled, cored, and cut into wedges
  • 1 yellow onion medium, cut into wedges
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp fresh sage chopped
  • 2 cloves garlic minced
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 3 cups chicken or vegetable broth
  • 0.25 tsp ground nutmeg
  • 0.5 cup heavy cream

Equipment

  • 1 large rimmed baking sheet
  • 1 4-quart pot
  • 1 immersion blender

Method
 

  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the apples and onion with the olive oil, 1/2 teaspoon of the salt, and the black pepper on the baking sheet.
  4. Roast for 20 to 25 minutes, until tender and browned at the edges.
  5. Melt the butter in a 4-quart pot over medium heat.
  6. Add the sage and garlic and cook for about 30 seconds, until fragrant.
  7. Add the roasted apples and onion, pumpkin puree, broth, nutmeg, and remaining 1/4 teaspoon salt.
  8. Bring to a simmer and cook for 10 minutes.
  9. Puree the soup with an immersion blender until smooth, or carefully blend it in batches and return it to the pot.
  10. Stir in the heavy cream and warm over low heat for 2 to 3 minutes, without bringing the soup to a boil.

Notes

For the deepest roasted flavor, let the apples and onion brown at the edges. Refrigerate leftovers for up to 4 days; freeze for up to 2 months, preferably before adding the cream. For a dairy-free option, use plant-based butter and unsweetened oat cream.