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Roasted Pumpkin & Apple Soup Recipe

Make use of all your delicious pumpkin with this warming Roasted Pumpkin and Apple Soup. We've carved out the perfect recipe..

Serves 4-5


  • Olive oil

  • 1 large pumpkin, peeled, seeded, roughly chopped 

    (keep the seeds to roast and add at the end)

  • 2 cooking apples, peeled, cored, roughly chopped

  • 2 onions, roughly chopped 

  • 2 cloves of garlic

  • Sprig of rosemary

  • 2 litres liquid chicken or vegetable stock

  • 125ml single cream


  1. Preheat oven to 200°C.

  2. Place pumpkin, apple, onion, garlic and rosemary in a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven, turning occasionally, for 30 minutes or until golden brown and tender. Remove from oven.

  3. Meanwhile, wash and dry the pumpkin seeds. Place in a separate roasting tray, drizzle with oil and season with salt and pepper.

  4. Remove the first roasting tray from the oven, separate the garlic and set aside to cool.

  5. Turn oven down slightly to 180°C. and place the pumpkin seed tray in to roast. Cook for 5-10 minutes, tossing every 5 minutes. Then remove from the oven.

  6. Place roasted pumpkin & apple mixture into a saucepan and add the stock. Squeeze the garlic and add to the pumpkin & apple mixture. Bring to the boil. Cook, stirring occasionally, for 5 minutes or until pumpkin & apple are tender and the soup thickens slightly. Remove from heat. Then blend until smooth. Add the cream and blend until well combined. Place over low heat. Cook, stirring, for 5 minutes or until soup is heated through.

  7. Ladle into bowls and serve immediately.

  8. Sprinkle the roasted pumpkin seeds on top for extra crunch and why not also try topping with some Spare apple crips for added sweetness?