This pumpkin apple soup combines fresh pumpkin and sweet apples with onions, carrots, celery, and garlic for a smooth, creamy soup. The apples add a subtle sweetness that pairs well with the pumpkin without making the soup overly sweet.
What's great about this recipe
- Fresh pumpkin, apples, and vegetables come together with simple seasonings for a wholesome soup.
- The recipe is easy to make with simple ingredients and straightforward steps.
- It's budget-friendly and great for meal prep. It makes six servings, stores well, and reheats easily.
Jump to:
Budget Check
- The full recipe is about $11-$15
- Per serving (6 servings): about $1.85-$2.50
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
💌 Save this recipe
We’ll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
- Produce - Pumpkin (use a baking or cooking pumpkin, not a carving pumpkin), onion (white or yellow), carrots, celery, garlic, and apples. Use a sweet apple such as Gala or Honeycrisp.
- Spices - Coriander and freshly ground black pepper add flavor while keeping the seasoning simple.
- Oil - Olive oil or your favorite oil that is suitable for sauteing.
- Broth - Chicken broth, or substitute vegetable broth or stock to keep the soup vegetarian.
- Cream - Half-and-half or heavy cream.
📖 See the recipe card for quantities and preparation.
How to make pumpkin apple soup
- Heat the olive oil in a large, heavy pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes. Stir frequently.
- Add the garlic, coriander and black pepper to the vegetables; cook for 1 minute, stirring frequently.
- Raise the heat to medium-high and add the pumpkin and apples.
- Add the chicken broth. Bring the liquid to a boil. This will take about 5-7 minutes.
- Lower the heat to medium-low, cover, and simmer for approximately 25-30 minutes, or until the pumpkin is very tender and breaks apart easily when pressed with a fork or spoon. Stir occasionally.
- Remove the pot from the heat and process the pumpkin and apple soup with an immersion blender until smooth.
- Still off the heat, add ¼ cup of half-and-half to the soup and stir well to combine. Place the pot over medium-low to low heat until the soup is warmed through. Don't let it come to a boil.
- Taste the soup and add salt if needed. As a reference, we added ½ teaspoon to ours.
Recipe tips and notes
- If you do not have an immersion blender, use a regular blender and process the soup in small batches. Do not fill the blender to the top with hot soup. Remove the center piece (feeder cap) from the lid, replace the lid, and cover the opening with a clean, folded kitchen towel. Hold the towel in place while blending. Start at a very low speed and increase gradually if necessary.
- Use fresh pumpkin instead of canned pumpkin puree for this soup. It takes a little extra work, but it's worth it for the flavor and texture.
- Peeling pumpkin can be tricky because of its shape and thick skin. Cut the pumpkin into several large chunks to make it more manageable. Place a flat side on the cutting board, then carefully cut away thin sections of the peel.
- To make the soup vegetarian, substitute vegetable broth or stock for the chicken broth.
Serving suggestions
Top this creamy pumpkin and apple soup with pumpkin seeds and chopped fresh parsley for a little crunch and color. Serve it with crusty bread or crackers for a simple meal.
For a soup and salad combo, serve it with a green salad tossed with our homemade creamy French dressing.
Storing and reheating
Refrigerator: Store leftover pumpkin apple soup in an airtight container in the refrigerator for 3-4 days.
Freezer: Store in an airtight, freezer-safe container for up to 3 months. Leave a little room for expansion, and label the container with the contents and date. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat the soup in a saucepan over medium-low to low heat, stirring occasionally, until heated through. If the soup has thickened in the refrigerator, stir in a little broth to loosen it. Individual portions can also be reheated in the microwave. If the soup separates slightly after freezing, stir it well as it reheats.
Food safety: Do not leave the soup at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to at least 165°F.
If you enjoyed this pumpkin apple soup, check out one of our other fall soup recipes. Sweet potato soup is smooth and creamy, butternut squash soup is another seasonal favorite, or try our sausage gnocchi soup for something a little heartier.
Join Us
Love easy recipes made with simple ingredients? Subscribe to our newsletter and get weekly meal ideas delivered straight to your inbox. Follow us on social media so you never miss a new recipe.
📖 Recipe
Pumpkin Apple Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Onion diced (yellow or white)
- 2 Medium Carrots diced
- 1 Celery Rib diced
- 2-3 Garlic Cloves minced
- ½ teaspoon Coriander
- ¼ teaspoon Black Pepper
- 3 pounds Pumpkin seeded, peeled, and cut into roughly 1-2 inch pieces (use a baking or cooking pumpkin, not a carving pumpkin)
- 1 pound Apples peeled, cored, and diced (use a sweet apple like Gala or Honeycrisp)
- 5 cups Chicken Broth
- ¼ cup Half-and-Half or Heavy Cream
- Salt to taste if needed
- Pumpkin Seeds and Chopped Fresh Parsley, for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 minutes until the onion is translucent. Stir frequently.
- Next, add the garlic, coriander and black pepper to the vegetables; cook for 1 minute, stirring frequently.
- Raise the heat to medium-high and add the pumpkin, apples, and chicken broth to the pot. Bring the liquid to a boil. This will take about 5-7 minutes.
- Lower the heat to medium-low, cover, and simmer for approximately 25-30 minutes, or until the pumpkin is very tender and breaks apart easily when pressed with a fork or spoon. Stir occasionally.
Process and finish the soup
- Remove the pot from the heat and process the pumpkin and apple soup with an immersion blender until smooth. If you do not have an immersion blender, use a blender (see notes).
- Still off the heat, add the half-and-half to the soup and stir well to combine. Place the pot over medium-low to low heat until the soup is warmed through. Don't let it come to a boil.
- Taste the soup and add salt if needed. As a reference, we added ½ teaspoon to ours.
- Serve topped with pumpkin seeds and chopped fresh parsley, if desired.
Notes
- To process the soup in a blender: Do not fill the blender to the top with hot soup; process it in small batches. Remove the center piece (feeder cap) from the blender lid, replace the lid, and cover the opening with a clean, folded kitchen towel. Hold the towel in place while blending. Start at a very low speed and increase gradually if necessary.
- Use fresh pumpkin instead of canned pumpkin puree for this soup. It takes a little extra work, but it's worth it for the flavor and texture.
- Peeling pumpkin can be tricky because of its shape and thick skin. Cut the pumpkin into several large chunks to make it more manageable. Place a flat side on the cutting board, then carefully cut away thin sections of the peel.
- To make the soup vegetarian, substitute vegetable broth or stock for the chicken broth.
💌 Save this recipe
We'll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply