Pumpkin Apple Soup With Cumin-Candied Pepitas

Name: Pumpkin Apple Soup With Cumin-Candied Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup:; 1 (3 pound) sugar pumpkin; 1 yellow onion, thinly sliced; 1 Granny Smith apple, peeled, cored, and thinly sliced; 4 garlic cloves, peeled; 2 tablespoons olive oil; Kosher salt; Freshly ground black pepper; 1 teaspoon fresh grated ginger; 4 cups low-sodium chicken broth, warmed; Pepitas:; 1 egg white; 1 1/2 cups pumpkin seeds, rinsed and patted dry; 1/3 cup sugar; 1 teaspoon ground cumin; 3/4 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper

Servings: persons

Soup:
1 (3 pound) sugar pumpkin
1 yellow onion, thinly sliced
1 Granny Smith apple, peeled, cored, and thinly sliced
4 garlic cloves, peeled
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 teaspoon fresh grated ginger
4 cups low-sodium chicken broth, warmed
Pepitas:
1 egg white
1 1/2 cups pumpkin seeds, rinsed and patted dry
1/3 cup sugar
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper

1
Preheat the oven to 450u00b0F and spray a large rimmed baking sheet with nonstick cooking spray. Cut the pumpkin in half and scoop out the seeds. Reserve the seeds. Cover the pumpkin with aluminum foil and roast for 40 to 45 minutes, until very tender. Remove from the oven and let cool slightly.
2
Toss the onion, apple, and garlic with the olive oil on a large rimmed baking sheet. Season with salt and pepper. Roast for about 20 minutes, until the vegetables are softened and lightly caramelized.
3
When the pumpkin is cool enough to handle, scoop the flesh into the bowl of a food processor with the onion, apple, garlic, ginger, and warm chicken broth and blend until smooth. Season with salt and pepper, to taste.
4
Lower the oven temperature to 300u00b0F and spray a large rimmed baking sheet with nonstick cooking spray.
5
Whisk the egg white in a medium bowl. Add the pumpkin seeds and stir to coat. Add the sugar, cumin, salt, cinnamon, and cayenne and toss to coat. Spread the pumpkin seeds out onto the prepared baking sheet. Bake for 30 to 35 minutes, turning every 10 minutes, until golden brown.
6
Ladle the soup into bowls and sprinkle the candied pepitas over the top.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Soup:, 1 (3 pound) sugar pumpkin, 1 yellow onion, thinly sliced, 1 Granny Smith apple, peeled, cored, and thinly sliced, and more.

Yes, Pumpkin Apple Soup With Cumin-Candied Pepitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!