4 lbs fresh pumpkin (two small) peeled, seeded and cut into chunks
4 large Granny Smith apples, unpeeled, cut into quarters
1 cup onion, chopped
6 cups fat free chicken broth (I used Pacific brands, which is lower in sodium)
1 cup low-fat plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh herbs (sage is better, but I had thyme)
1 tsp nutmeg
1/2 tsp ground cardamom (ginger would also be good)
2 tsp salt
1/4 tsp freshly ground pepper
Toss together pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper and spread evenly onto a baking sheet. Roast, mixing once, for 30 minutes.
Add in herbs, mix again, and continue roasting until very tender and starting to brown, about 15 to 20 minutes more.
Transfer to a Dutch oven and add one or two cups of broth. Use a hand blender to smooth, adding more broth as you blend.
Add in yogurt, cardamom, nutmeg and remaining salt and heat through over medium-low heat, stirring constantly for about 5-7 minutes.
LUNCH TIP: I found the soup was even better the second day — the apple really came through and the overall flavor was more balanced. It ended up being more dense than I wanted so I added more stock to thin it out (you could even use water without sacrificing flavor).
What’s your favorite fall soup?
The Lunch Lady
2 thoughts on “On This Week’s Menu: Roasted Pumpkin & Apple Soup”
Quick question – do you know of anywhere to get the pumpkin chunks already? The idea of peeling and seeding pumpkins makes me sad.
Absolutely. When I created this recipe last year, we had about 10 small pumpkins from various school trips and fall events and I needed to get rid of them. You can use a large can of pumpkin puree. It will taste exactly the same and save you a lot of work!