Roasted Apple & Pumpkin Soup

There are leaves on my porch.

There are leaves in my driveway.

On my deck.

In between my window panes.

In my car wells.

I swear, I've even found leaves stuck to my dog.

Must be Fall!

So though I have no desire to celebrate the fact that leaves have fully encompassed my living space, I love to celebrate the Flavors of Fall.

Don't you love that? "Flavors of Fall", it should be the name of a really tacky cookbook where the cook on the cover is wearing an apron with turkeys and leaves all over it. And in her hand is a perfect pumpkin pie with perfectly whipped cream on top. And there's family photos on the kitchen counter in the background. You know the kind where everyone wears matching sweaters and giant, toothsome smiles?

I hate those pictures. I think my family took one of those when I was like eight.

FAIL.

So I'll make my own Fall recipe and delight you without the tacky apron and creepy family photo.

Because that's how I roll, yo.

Recipe after the jump...

Roasted Apple & Pumpkin Soup

Makes 6 - 8 first course sized servings

  • 1/2 large white onion, diced
  • 3 carrots, diced
  • 3 green apples, cut into about 1/2" large chunks
  • 1 tablespoon + 1 teaspoon olive oil
  • 15 oz can pureed pumpkin (not pumpkin pie filling)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground powdered fennel
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 5 cups chicken or vegetable stock
  • 1/4 cup honey
  • 2 teaspoons salt (or to taste)

Begin by turning on your broiler. Place cut apple chunks on a baking pan (line with tin foil if your pan has a tendency to stick) and toss to coat with about 1 teaspoon olive oil. Broil for 3 - 5 minutes until apples begin to sweat and develop a very light brown color. Not too much for them to fully brown though.

In a large, heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and carrots and saute for 3 - 5 minutes until carrots begin to soften.

Add roasted apples still warm from oven, pumpkin puree and vegetable stock. Keep pot over medium heat until soup reaches a simmer. Add spices and reduce heat to low. Let simmer for 15 - 20 minutes until carrots, onions and apples are all softened.

Next blend using food processor or blender in batches. Once fully blended, return mixture to pot to keep warm. Stir in 1/4 cup honey and salt to taste.

You can also place finished soup in a slow cooker on "warm" until ready to serve.

Top with creme fraiche or sour cream and a little more curry powder.