Now that soup season is upon us, we’re looking to jazz up our old fall favourites, like classic, creamy pumpkin soup. In this mouthwatering version, we’ve added Gala apples to give the soup just a hint of sweetness, then we gave it the full French onion treatment, with a beautiful topping of crispy baguette and melty Brie. This stick-to-your-ribs soup is just what you need to feel like you’re living your best fall life.
Baked Brie Pumpkin and Apple Soup Recipe
Prep Time: 30 minutes
Total Time: 45 minutes
3 Tbsp. butter
1 small onion, sliced, about 1 1/2 cups
3 cloves garlic, smashed
1 small pie pumpkin, peeled, seeded and cut into 1-in pieces, about 6 cups
2 Gala apples, peeled and cut into 1/2 pieces, about 3 cups
1 sprig rosemary, plus more for optional garnish
1 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cayenne
1/2 cup dry hard apple cider
900 ml vegetable stock
1/2 cup whipping cream
8 slices baguette
150g double cream Brie, rind removed and thinly sliced
1. Melt butter in a large pot over medium heat. Add onion and garlic. Cook until softened, 5 to 7 min.
2. Increase heat to medium-high, then stir in pumpkin and apples. Season with salt. Sauté until vegetables are lightly golden-brown, 5 to 7 min.
3. Add spices and cook until fragrant, 1 min.
4. Pour in cider. Using a wooden spoon, scrape up any brown bits from bottom of pan. Allow cider to evaporate, 1 to 2 min.
5. Add stock and rosemary sprig. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 15 min. Remove and discard rosemary.
6. Working in small batches, purée soup in a blender. Return to pot. Stir in cream and cook until heated through, 1 to 2 min.
7. Ladle into oven-safe bowls, then top each with 2 slices of baguette and 2 slices of cheese. Broil on high until cheese has melted and is just starting to brown, about 1 to 2 min.
8. Sprinkle with finely chopped rosemary, if desired, and serve immediately.
Tip: If you don’t own oven-proof bowls, assemble your Brie toasts on a foil-lined baking sheet instead. Once broiled, simply transfer the toasts to your bowl.
Looking for more fall recipes? Try our Brilliant Ways to Use Butternut Squash.