Appetizers / Soups / Salads

Roasted Pumpkin-Apple Soup is for Soup.

Roasted Pumpkin-Apple Soup takes 30 minutes to prepare.

Roasted Pumpkin-Apple Soup takes 45 minutes to cook.

Roasted Pumpkin-Apple Soup makes 12 servings.

The ingredients for Roasted Pumpkin-Apple Soup are:

4 pounds pie pumpkin or bnutternut squash, peeled, seeded and cut into 2-inch chunks (Make it easier to cut a pumpkin, squash or other winter squash, pierce in several places with a fork; microwave on High for 45-60 seconds. Use a large sharp knife to cut in half. Remove seeds and stringy fibers with a spoon.)
4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
1/4 cup extra-virgin olive oil
1 1/4 tsp salt, divided
1/4 tsp pepper
1 tbsp chopped fresh sage
6 cups reduced-sodium chicken broth or vegetable broth

Here is how you make Roasted Pumpkin-Apple Soup:

Preheat oven to 450 degrees.toss pumpkin, apples, olive oil, 1 tsp salt and pepper ina large bowl.spread evenly on a large rimmed baking sheet.Roast, stirring once, for 30 minutes.Stir in sage and continue roasting until very tender and starting to brown, 15-20 minutes more.transfer about one-third of the pumpkin and apples to a blender along with 2 cups broth. Puree til smooth.Transfer to a Dutch oven and repeat for two more batches.(Or - transfer all fruit and broth to pot and use immersion blender to puree til smooth.)Season with remaining salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes.Cover and refrigerate for up to 3 days. 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user J-MAMA.

The nutritional information for Roasted Pumpkin-Apple Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 120.7

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 877.6 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 3.6 g
• Protein: 2.7 g