This Roasted Pumpkin Apple Soup with Cheddar and Apple Cinnamon Granola is a game changer! The soup has a mildly sweet taste, is so creamy, and a sprinkle of crunchy granola and fresh thyme brings this dish to a whole another level.

*In collaboration with Mimina Granola

If you haven't tried combining pumpkin and apple before, you've got to try it now! This Roasted Pumpkin Apple Soup with Cheddar and Apple Cinnamon Granola is a game changer! The soup has a mildly sweet taste thanks to the roasted apples, is so creamy, and a sprinkle of crunchy granola and fresh thyme brings this dish to a whole another level!

Soups are one of my favorite indulging winter dishes that I enjoy in the evening near the fireplace. So easy to make yet so comforting and delicious. For this recipe, I teamed up with Francesca from Mimina Granola and enjoyed adding her delicious Apple Cinnamon Granola to this recipe. Even though her savory granola could work as well here, I used an apple - cinnamon combination to make it more interesting and sweet. All granola you can find on her website is organic, vegan, and made with high-quality ingredients, which you can feel immediately. The Apple Cinnamon version is not too sweet and has a perfect crunchy texture. Rolled oats mixed with dried apples, roasted almonds, and cinnamon make this granola really unique. 

It's not news that I love using pumpkin during autumn and winter, as there are so many delicious meals that include squash. I often buy more than I need and use it for different dishes, both sweet and savory. My favorite way of preparing a pumpkin is to simply roast it in the oven with some olive oil, salt, and pepper, often leaving the skin on. In this way, the pumpkin preserves its consistency and is so versatile - you can use it for salads, as a side dish, blend it in a puree or use for a soup.

I often use a pumpkin apple combination in my desserts, but this time I decided to give an interesting twist to my standard pumpkin soup and roast squash with apples and red sweet onions. You will be surprised how good this combination actually is!

Roasted apples give a mildly sweet taste to the soup and go so well with the rest of the ingredients. You will definitely notice the difference as instead of having a strong pumpkin flavor, you will be able to taste just a tiny sweet note of apples and roasted onions at the end. A good handful of shredded cheddar makes this soup so creamy, and the final touch of cinnamon apple granola and fresh thyme will give extra taste and texture to your soup. 

I call this a surprise soup, as when I first made it, my husband expected a regular pumpkin soup, and it was everything just not that. It was sweet and savory, creamy with crunchy flakes, and it was incredibly delicious!

This roasted pumpkin apple soup is perfect for the holidays as well, as unique combinations and flavors will surely fascinate your guests!

If you would like to know more about Francesca and how she makes her delicious granola, make sure to read my latest article on Table Stories and grab a discount code Francesca left for you. 

Roasted Pumpkin Apple Soup with Cheddar
and Apple Cinnamon Granola
Marija Gvozdenovic

INGREDIENTS

Serves 4

Prep. time: 1 Hour 10 Minutes

Cooking time: 55 minutes

1 medium pumpkin (Butternut squash or other) cut in slices, with seeds removed (About 400g)

1 medium sweet red onion, quartered

2 apples, peeled and chopped in quarters

2 tablespoon olive oil

A pinch of salt

A dash of black pepper

2 cups vegetable broth or water

5-6 stems of fresh thyme

1/4 teaspoon nutmeg

50g shredded cheddar

Apple Cinnamon Mimina granola, for serving

METHOD

Preheat the oven to 200 degrees Celsius. Place the pumpkin, onion, and apple on a baking sheet, rub with 2 tablespoons of olive oil and sprinkle with salt and pepper. Transfer to the oven and roast for 45 minutes, or until the pumpkin is tender and the onion is golden brown and soft. Remove from the oven and allow everything to cool 5 minutes.
Transfer the pumpkin, onion, and apple to a food processor or blender. Add 2 cups of broth or water and pulse until completely smooth.
Pour the soup into a pot and set it over medium heat. Add nutmeg, fresh thyme, salt, and pepper to taste. Bring the soup to a low simmer and simmer 10 minutes or until thickened slightly. Stir in shredded cheddar cheese until melted and smooth. Remove from heat. Sprinkle with apple cinnamon granola, fresh thyme, and serve.