Pumpkin Apple Soup with Cumin-Candied Pepitas

By • November 6, 2014 0 Comments

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Author Notes: Sweet roasted sugar pumpkin, ginger, and Granny Smith apple soup sprinkled with spicy cayenne and cumin-candied pumpkin seeds. Riley Wofford


Serves 4 to 6


  • 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
  1. Preheat the oven to 450°F 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.


  • 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. Lower the oven temperature to 300°F and spray a large rimmed baking sheet with nonstick cooking spray.
  2. 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.
  3. Ladle the soup into bowls and sprinkle the candied pepitas over the top.

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