- 3 pounds sugar pumpkin, seeded and halved
- 3 tablespoons unsalted butter
- 1 small white onion, chopped
- 3 Granny Smith apples, peeled, cored and diced
- 1 clove garlic, minced
- 1 tablespoon firmly packed light brown sugar
- 1/2 teaspoon freshly ground cinnamon
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon cayenne pepper
- 3 cups low-sodium vegetable broth
- 1 cup unfiltered apple cider
- 1/2 cup heavy whipping cream
- Kosher salt
- Candied walnuts, for garnish
- 1 Granny Smith apple, cored and finely diced, for garnish
How to make this recipe
- Preheat the oven to 400º. Oil the inside of the pumpkin and apple halves and season with salt. Place cut-side down on a baking sheet and bake in the oven for 30 minutes, or until the pumpkin meat is fork-tender. Remove from the oven. When it’s cool enough to handle, use a spoon to scoop out the roasted pumpkin. Set aside.
- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the apple, garlic, brown sugar, cinnamon, white pepper, nutmeg and cayenne, and cook for 3 minutes. Add the roasted pumpkin, broth and cider, stirring to incorporate, then season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with freshly diced apple and candied walnuts.
Like most soups, this one is even better made the day before. Reheat before serving.