Roasted Pumpkin & Apple Soup

Just because it’s soup night it doesn’t have to be boring! By far the best soup I’ve ever made. Roasted pumpkin, apple, onion and garlic soup with pomegranate, crunchy spiced pumpkin seeds and marinated goats cheese. A-ma-zing, easy and so so delicious!


450 grams pumpkin (I used Kent but you can use butternut too)

2 medium apples cored, and quartered. I used one Granny Smith and one pink lady.

1 medium onion quartered

2 cloves garlic

olive oil


Ground Pepper

1/2 teaspoon cumin

500 mls stock depending on desired thickness.

1/4 cup cream


pomegranate arils

pumpkin seeds

fresh parsley finely chopped


Preheat the oven to 180 degrees fan and line a large baking sheet with parchment paper.

Cut the pumpkin into medium sized cubes (skin removed) Add the apples, onion and garlic. Season well with salt and pepper, add the cumin and drizzle generously with olive oil.

Bake for 30-40 minutes or until soft and slightly charred.

Add roasted 2/3rds of the vegetables and stock into a thermo-friendly blender and blend high for 2 minutes, or until silky smooth.

If it’s too thick, add the remaining stock and if it’s still too thick add a bit of hot water and blend again. Add in the cream and blitz for a few more seconds. Taste and adjust seasonings.

To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley, marinated goats cheese and freshly ground black pepper.

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