Roasted apple pumpkin soup with little potatoes. This healthy soup is vegan and gluten-free too!
- Two baking sheets
- Large pot
- 1.5 lbs Little Potatoes
- 1 pie pumpkin
- 1/2 lb apples
- (For greasing) coconut oil
- 2 Tbsp olive oil, divided
- 1 tsp curry powder
- 4 cups water
- (To taste) salt and pepper
Preheat oven to 400 °F. Line two baking sheets with parchment paper or silicone liner for easy clean up.
Add pumpkin and whole apples to one sheet. Grease with coconut oil. Slice potatoes in half and add to other baking sheet. Drizzle with one tablespoon olive oil, salt, and pepper.
Place pans into oven and bake for 15 minutes. Remove apples and toss potatoes. Cook pumpkin and potatoes for another 15 minutes, or until potatoes are golden and pumpkin can easily be pierced with a knife.
Peel apple and pumpkin skins. Slice all, making sure to remove seeds, stringy parts, and cores.
Add remaining olive oil to a large pot over medium-high heat. Stir in curry powder and cook until aromatic, about one minute. Add apples, and toss. Stir in pumpkin chunks, salt, and pepper. Add water, bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and purée until smooth.
Add potatoes to a bowl. Pour soup around potatoes and garnish if desired.