Add cream, pumpkin pie spice and maple syrup. Gently simmer for about 5 minutes. While soup is heating, place apples and butter in a small sauté pan and cook over medium heat until apples are tender.

Roasted Pumpkin & Apple Soup Soup Ingredients 1 lb. pumpkin 3 Honey Crisp apples cored, and quartered 1 medium onion quartered ... Option: Add crispy bacon to enhance the flavor ...

6. Cut the 5 pounds of pumpkin, unpeeled, into about 1-inch pieces, discarding the seeds, pulp and stem. Set aside. 7. Place the bacon and remaining 2 tablespoons butter in a large, heavy-bottom ...

For the cheddar apple pumpkin soup: Preheat the oven to 400°F. Place the pumpkin, onion, and apple on a baking sheet, rub with 1 tablespoon olive oil, and sprinkle with salt and pepper.

Preheat oven to 425 degrees. Drizzle pumpkin quarters with 1 tablespoon olive oil and season with salt and pepper. Lay cut-side down on a rimmed baking sheet. Roast for about 45 minutes. As the ...

This cozy, spiced pumpkin apple soup is a perfect blend of savory and sweet, with a warm garam masala flavor and a smooth, creamy finish. Quick to make and sati.

Any type of winter pumpkin or squash, such as Sugar Pie pumpkin or butternut squash, can be used for this soup. Just remove the seeds, cut it into wedges, drizzle with olive oil, and roast in a ...

If New Year resolutions give you brain cramp, this simple soup recipe is for you. It’s a one-tray wonder, with minimal wash-up, and suitable for home-freezing or high-fiving.

Put the pumpkin or squash flesh in a roasting tin with two tablespoons of olive oil and season. Toss the pieces around so they get coated. Roast for 20 minutes, or until tender.