Pumpkin Soup with Roasted Carrots and Apples

Pumpkin Soup with Roasted Carrots, Apples, Ginger and Nutmeg

  • 4 carrots, peeled and cut into 1-inch pieces
  • 4 tart apples (such as Granny Smith) peeled and cut into 1-inch pieces
  • 2 shallots, peeled and halved
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1/2 teaspoon grated nutmeg
  • 1 tablespoon fresh ginger, grated (or 2 teaspoons ground ginger)
  • 1 garlic clove, minced
  • 4 cups low-sodium vegetable stock or chicken stock
  • 1 can (14 ounces) pumpkin
  • 2 cups 2% or whole milk
  • Garnish: dried apple chips, pumpkin seeds or pepitas and sour cream


Preheat the oven to 400.  Place the carrots, apples and shallots in a single layer on a baking sheet.  Drizzle with two tablespoons olive oil, and season with salt, pepper and nutmeg.  Roast for 30 minutes.

Heat the remaining tablespoon oil in a stock pot over medium heat.  Add the ginger and garlic and cook for 1 minute.  Scrape everything from the baking sheet into the stock pot.  Add the vegetable stock; bring to a boil over medium heat, then reduce to a simmer, cover and simmer for 15 minutes or until the carrots are tender.  Stir in the pumpkin and milk.  Using an immersion blender, puree the soup until smooth, or pour into a blender and puree in batches.  Simmer for a few more minutes until hot.

Serve with a drizzle of sour cream and dried apple chips.


Yields 6-8 servings.


Recipe from Curly Girl Kitchen