• 1 large Pie Pumpkins, Buttercup or Butternut Squashes washed, cubed and seeded or 2 15 oz cans of Organic Pumpkin
  • 1 Cortland Apples washed, peeled, cubed and seeded
  • 1/2 Cup Milk or Milk of choice i.e. soy or hemp Milk
  • 1 Cup Organic Apple Juice
  • 1 Cup Vegetarian Stock
  • Splash Shoyu or soy sauce
  • 1 Tbs. Ginger minced
  • Sea Salt and Pepper to taste
  • Sprinkle of Nutmeg
  • Sour cream or Chives to top (optional)

Looking for a sweet and tangy, smooth and scrumptious apple pumpkin soup with just a hint of ginger to start your Thanksgiving dinner? This roasted apple pumpkin soup will fit the bill perfectly.  We serviced this last year at Thanksgiving and everyone loved it!


  1.  If using fresh pumpkin/squash , wash, cube and seed . Place on a parchment covered baking sheet.
  2. Wash, peel, cube and seed the apple, and add them to the pumpkin; placing them in the 375 degree oven until fork tender—about forty minutes.
  3. Put the Milk, apple Juice and vegetarian stock in a large pot. Bring to a simmer over medium heat. Remove the pumpkin/squash and apples from the oven. Remove the skin from the squash and add the roasted apple and pumpkin/squash or can pumpkin if not using fresh to the stock pot along with the ginger.
  4.  Puree with in a blender and then return to large pot.
  5. Add seasonings.
  6. Cover and simmer for half an hour on low heat. Stirring frequently, add filtered Water if needed. Serve in bowls with slivered green onion or a spoonful of sour cream.