With its sweet, earthy taste, butternut squash soup with apples and ginger is my favorite for the month of October. I like to play with spices when I am cooking pumpkin soup, but you can use your favorite seasonings and herbs. The roasted carrot chips are a perfect addition to this soup.
Seasoned Carrots on a baking tray, ready for roasting
Apple and butternut squash soup with roasted carrots and pumpkin seeds
Gingery Pumpkin-Apple Soup with Roasted Carrots
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 medium pumpkin, about 3 lb. (I used butternut squash)
- 2 Tbsp. coconut oil
- 2 carrots, chopped
- 2 medium apples, peeled, cored and chopped
- 1 small yellow onion, chopped
- 1 Tbsp. fresh ginger, peeled and chopped
- 6 cups vegetable stock or water
- Himalayan pink salt and freshly ground pepper to taste
- freshly grated nutmeg
- pinch of cardamom
- pinch of cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- pumpkin seeds to serve
- For the roasted carrots:
- 1 bunch carrots, peeled and trimmed, and halved lengthwise
- 1 Tbsp. olive oil
- 3 fresh thyme sprigs (optional)
- salt and freshly ground pepper
Instructions
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
To make the roasted carrot chips: In the baking sheet, combine the carrots, thyme sprigs, and olive oil. Season with salt and pepper. Transfer the sheet to the oven and roast until the carrots are just tender, 25 to 30 minutes.
In a large, heavy pot over medium-high heat, melt the coconut oil. Add the onion and ginger and sauté for about 3 minutes. Add the pumpkin, apples, carrots, and water or vegetable broth and bring to a boil. Reduce the heat to low and simmer, covered for 25 minutes. Remove from the heat and let cool slightly.
Working in batches, puree the soup in a blender or food processor. Return the soup to the pot and season with salt and pepper and all the seasonings that you like (cinnamon, cardamom, paprika, turmeric, nutmeg).
Ladle the soup into warmed bowls, garnish with the roasted carrot chips and the pumpkin seeds. Serve immediately.
5 Comments
HEAVEN CAN WAIT
October 15, 2014 at 12:33 pmPumpkin is one of my absolutely favorite autumn ingredients and I love pumpkin soup! Never added and apple, though.
As always, great photos, Yelena!
Greetings! – Dominique
Shibi Thomas
October 15, 2014 at 1:50 pmComforting soup for the rainy weather.
Medeja
October 16, 2014 at 9:02 amThis soup looks so creamy, bright and delicious!
La Table De Nana
October 16, 2014 at 12:44 pmBeautiful presentation.
Anonymous
October 16, 2014 at 9:38 pmI never thought that I would say this about a humble root vegetable but I am lusting after those carrots! They looks amazing and they really add a lot of interest to the soup. I love all things pumpkin and this soup is going to be taken for a trot around the dance floor ASAP 🙂