Description
This Cheddar Apple Pumpkin Soup with Sage Popovers is a cozy and flavorful fall dish that combines the sweetness of roasted pumpkin and apples with sharp cheddar cheese, enriched with warm spices and finished with a creamy drizzle. The soup is served alongside golden, fluffy sage-infused popovers, perfect for dipping and complementing the richness of the soup. Roasting the pumpkin, onion, and apples enhances their natural sweetness and depth of flavor, while the cheddar adds a savory, melty texture. The sage popovers provide a light, airy contrast, making this a comforting yet elegant meal for cooler months.
Ingredients
Scale
Roasted Pumpkin Bowls
- 2 small pumpkins
- Olive oil, for rubbing
- Salt, to taste
- Pepper, to taste
Cheddar Apple Pumpkin Soup
- 1 small pumpkin, peeled and cubed
- 1 onion, peeled and quartered
- 1 apple, cored and quartered
- 1 tablespoon olive oil
- 4 cups chicken broth, divided
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/2 cup milk
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon all-purpose flour
- Heavy cream, for drizzling
Sage Popovers
- 3 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh sage
- Butter, for serving
Instructions
- Prepare Roasted Pumpkin Bowls: Preheat your oven to 400°F. Cut the tops off the pumpkins and scoop out the seeds. Rub the insides with olive oil, salt, and pepper. Place the pumpkins cut-side up on a baking sheet and bake for 20-30 minutes until tender to the touch, but still holding their shape. Set aside once done.
- Roast Pumpkin, Onion, and Apple: Preheat the oven again to 400°F if needed. Toss the cubed pumpkin, quartered onion, and apple with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 45 minutes or until the pumpkin is fork-tender and the onion is soft and golden. Allow cooling for 5 minutes after roasting.
- Blend the Soup Ingredients: Transfer the roasted pumpkin, onion, and apple into a food processor or blender. Add 2 cups of chicken broth and pulse until completely smooth, creating a creamy base for your soup.
- Simmer the Soup: Pour the blended mixture into a stockpot over medium heat. Stir in the butter, thyme leaves, the remaining 2 cups chicken broth, milk, cayenne pepper, nutmeg, and maple syrup. Season with salt and pepper. Bring the soup to a low simmer and let it cook for 15-20 minutes until slightly thickened.
- Add Cheddar Cheese: Toss shredded cheddar cheese with flour to prevent clumping. Stir this mixture into the simmering soup until the cheese fully melts and the soup is smooth. Remove from heat and keep warm.
- Make Sage Popover Batter: Preheat the oven to 450°F and position a rack in the lower third. Grease a 6-cup popover pan or a 12-cup muffin pan. In a blender, combine eggs, milk, flour, salt, and chopped sage. Blend until just combined, about 20 seconds. Add melted butter and blend for another 10 seconds.
- Bake the Popovers: Divide the batter evenly into the prepared pan, filling each cup no more than halfway. Bake at 450°F for 20 minutes. Then reduce the oven temperature to 350°F without opening the door. Continue baking for 15-20 minutes more until the popovers are puffed, golden, and crisp. Use a small knife to release their edges carefully and serve immediately with butter.
- Serve: Ladle the cheddar apple pumpkin soup into the roasted pumpkin bowls. Drizzle each bowl with a bit of heavy cream for richness. Serve the soup alongside the warm sage popovers, perfect for scooping and enjoying together.
Notes
- Roasting the pumpkin, onion, and apple together brings out their natural sweetness and adds depth to the soup.
- Do not open the oven door while the popovers are baking at 450°F to ensure they puff up properly.
- Using freshly shredded cheddar cheese melts more smoothly into the soup than pre-shredded.
- The sage in the popover batter adds a subtle herby note complementing the richness of the soup.
- You can substitute vegetarian broth and omit butter to make a vegetarian version.
- Popovers are best served immediately as they tend to deflate once cooled.
Nutrition
- Serving Size: 1 bowl soup with 1 popover
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 105mg
