Spiced Pumpkin and Apple Soup

Name: Spiced Pumpkin and Apple Soup
Cook time: 50 min
Yield: 10 servings
Ingredients: 20 ml olive oil divided; 5 g kosher salt divided; 1 g black pepper divided; 2 g ground cinnamon divided; 0.5 g ground nutmeg divided; 1200 g pumpkin, peeled, seeded, and cut into 3 cm cubes for roasting; 450 g sweet-tart apple, cored and cut into wedges for roasting; 10 ml olive oil divided; 250 g yellow onion, sliced for sautéing; 12 g garlic cloves, minced for sautéing; 10 g kosher salt divided; 1 g black pepper divided; 1 g ground cinnamon divided; 0.5 g ground nutmeg divided; 1800 ml vegetable stock for simmering; 240 ml heavy cream to finish; 15 ml apple cider vinegar to finish; 60 g pepitas toasted for garnish; 8 g fresh sage leaves thinly sliced for garnish

Roasted pumpkin and apples are simmered with onion, garlic, stock, and warm spices, then blended smooth and finished with cream. Toasted pepitas add a nutty crunch for contrast.

By Julienne

Cook time: 50 minutes

Servings: 10

Ingredients

20 ml olive oil divided
5 g kosher salt divided
1 g black pepper divided
2 g ground cinnamon divided
0.5 g ground nutmeg divided
1200 g pumpkin, peeled, seeded, and cut into 3 cm cubes for roasting
450 g sweet-tart apple, cored and cut into wedges for roasting
10 ml olive oil divided
250 g yellow onion, sliced for sautéing
12 g garlic cloves, minced for sautéing
10 g kosher salt divided
1 g black pepper divided
1 g ground cinnamon divided
0.5 g ground nutmeg divided
1800 ml vegetable stock for simmering
240 ml heavy cream to finish
15 ml apple cider vinegar to finish
60 g pepitas toasted for garnish
8 g fresh sage leaves thinly sliced for garnish

Instructions

Heat the oven to 220°C. Line a large rimmed baking sheet. Toss the pumpkin and apple with 20 ml olive oil, 5 g kosher salt, 1 g black pepper, 2 g cinnamon, and 0.5 g nutmeg. Spread in a single layer. Pumpkin and apples are evenly coated and ready for roasting.
Roast for 25 to 30 minutes, stirring once halfway through, until the pumpkin is tender and lightly browned at the edges and the apples are soft. The pumpkin pierces easily with a knife and shows browned corners.
While the vegetables roast, warm the remaining 10 ml olive oil in an 8 to 10 L pot over medium heat. Add the onion and cook for 6 to 8 minutes, stirring, until translucent. Add the garlic and cook for 30 seconds. The onion is soft and fragrant but not browned.
Add the roasted pumpkin and apples, the remaining 10 g salt, the remaining 1 g black pepper, the remaining 1 g cinnamon, the remaining 0.5 g nutmeg, and the vegetable stock. Bring to a simmer, then cook for 15 minutes to meld the flavors. The soup is hot throughout and the pumpkin breaks down completely when stirred.
Blend the soup in batches until completely smooth, or use an immersion blender directly in the pot. Return to low heat, stir in the heavy cream and apple cider vinegar, and warm for 2 minutes without boiling. The soup is silky and evenly blended, and it steams gently without bubbling hard.
Toast the pepitas in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until they start to pop and smell nutty. Ladle the soup into bowls and finish with the pepitas and the optional sage. Pepitas are golden and fragrant, and the soup is smooth and ready to serve.