This creamy roasted pumpkin apple soup is filled with comforting flavors like rosemary and nutmeg. Made without cream, it is still silky smooth. This easy vegan recipe takes just about one hour to make, and is a nutritious addition to your weeknight dinner line up.
Fridge: Store in an airtight container (preferably glass) for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freezer: You can freeze this soup for up to 3 months. Let the soup cool to room temperature, then portion into individual servings in airtight containers or baggies and freeze. When ready to eat, let the soup thaw in the fridge then heat in the microwave.
Keywords: pumpkin apple soup, puree pumpkin soup, vegan pumpkin soup, vegan soup recipe