Pumpkin Apple Soup

Pumpkin Apple Soup

This pumpkin apple soup is absolutely delicious, really easy to make and it’s loaded with wholesome ingredients.

Three small bowls of the soup set on a wood table with the garnishes in the background, decorative pumpkins to the left with spoons and linens.

 

In this pumpkin soup recipe, pumpkin, apples, onions, carrots, celery and garlic all come together to make a warm and satisfying soup. We serve the soup with various toppings to add a little crunch. Croutons, bacon and pumpkin seeds all make delicious companions to this soup.

 

This is a perfect dish to celebrate autumn. We live in South Florida, so there’s no changing leaves, no sweater-weather and it’s way too hot! What we do have is food. Food is how I like to celebrate the season and this pumpkin apple soup is a good place to start. So is this sausage and butternut squash, this chili cornbread casserole and these perfectly sweet cinnamon apples.

 

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Ingredients

  • 4-5 Strips of Bacon, cut into roughly ½ – 1 inch pieces
  • 1 Medium Onion, diced
  • 2 Medium Carrots, diced
  • 1 Celery Rib, diced
  • 2-3 Garlic Cloves, minced
  • ½ teaspoon Coriander
  • ¼ teaspoon Black Pepper
  • 3-4 pounds Pumpkin, seeded, peeled and cut into roughly 2 inch pieces
  • 2 Apples, peeled, cored and diced
  • 6 cups Chicken Broth
  • Salt, to taste if needed
  • ¼ cup Half and Half or Heavy Cream

Toppings

  • Pumpkin Seeds
  • Crumbled Crispy Bacon
  • Croutons

 

Prep work

Scoop, peel and cut the pumpkin. They’re oddly shaped and have a super-thick skin so a peeler is useless. They can be tricky, so here’s the best way I’ve found to prep a pumpkin:

  1. Use a large sturdy spoon to scoop out the seeds and the stringy flesh.
  2. Cut the pumpkin into several large chunks. It will be much more manageable if it’s cut into pieces. Make sure there’s a side that can sit flat on the cutting board.
  3. Cut off a thin section of the peel at a time.
  4. Once the pumpkin is peeled, cut each chunk into roughly 2 inch pieces for the soup.

A collage of four pictures showing the steps of scooping, peeling and cutting a pumpkin.

 

  • Peel, core and dice the apples. We used gala apples for our soup; it’s a sweet and crisp apple with orange/red skin. They’re popular and usually readily available year round.

 

  • Cut the bacon into roughly ½ – 1 inch pieces. Use kitchen shears to make quick work of this.

A close of scissors cutting a few strips of bacon into one inch pieces.

 

  • Dice the onions, carrots and celery. They’re all going into the pot at the same time so keep them in the same bowl.

Diced onions, carrots and celery in a clear bowl.

 

  • Mince the garlic and measure out the remaining ingredients.

 

Make the soup

Heat a large pot over medium heat. Add the chopped bacon and cook until crisp, about 8-10 minutes. It will be slow to get going but once it does, it will crisp up quickly. Do not leave unattended and stir frequently.

 

Once the bacon is nice and crispy, take the pot off the heat. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain. When the bacon is cool enough to handle, crumble it and save it for garnish.

 

Don’t discard all the rendered bacon grease; leave about 2-3 tablespoons in the pot. Place the pot back over medium heat. Add the onions, carrots and celery and cook for 5 minutes until the onions are 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; add the pumpkin, apples and the chicken broth to the pot. Bring the liquid to a boil. Lower the heat to medium-low, cover and cook, simmering, for approximately 25-30 minutes or until the pumpkin is very tender and breaks apart easily when pressed with a fork or spoon.

 

Process and finish the soup

Remove the pot from the heat. Process the soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, use a blender. Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

 

Taste the soup and add salt if needed. 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 heat until the soup is warmed through. Don’t let it come to a boil.

 

Serve the pumpkin apple soup with the toppings and enjoy!

Three small bowls of soup set on a wood table with the garnishes in small bowls to the right, decorative pumpkins, linens and spoons to the left.

 

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Three small bowls of the soup set on a wood table with the garnishes in the background, decorative pumpkins to the left with spoons and linens.
Print Recipe
5 from 1 vote

Pumpkin Apple Soup

This pumpkin apple soup is absolutely delicious, really easy to make and it's loaded with wholesome ingredients.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: pumpkin recipes
Servings: 6
Calories: 255kcal
Author: Elizabeth

Ingredients

  • 4-5 Strips of Bacon cut into roughly ½ - 1 inch pieces
  • 1 Medium Onion diced
  • 2 Medium Carrots diced
  • 1 Celery Rib diced
  • 2-3 Garlic Cloves minced
  • ½ teaspoon Coriander
  • ¼ teaspoon Black Pepper
  • 3-4 pounds Pumpkin seeded, peeled and cut into roughly 2 inch pieces
  • 2 Apples peeled, cored and diced
  • 6 cups Chicken Broth
  • Salt to taste if needed
  • ¼ cup Half and Half or Heavy Cream

Toppings

  • Pumpkin Seeds
  • Crumbled Crispy Bacon
  • Croutons

Instructions

Make the soup

  • Heat a large pot over medium heat. Add the chopped bacon and cook until crisp, about 8-10 minutes, stir frequently.
  • Take the pot off the heat. Use a slotted spoon to remove the bacon and place it on a paper towel lined plate to drain. When the bacon is cool enough to handle, crumble it and save it for garnish.
  • Drain the bacon grease but leave 2-3 tablespoons in the pot. Place the pot back over medium heat.
  • Add the onions, carrots and celery and cook for 5 minutes, stirring frequently.
  • Add the garlic, coriander and black pepper to the vegetables; cook for 1 minute, stirring frequently.
  • Raise the heat to medium-high; add the pumpkin, apples and the chicken broth to the pot. Bring the liquid to a boil. Lower the heat to medium-low, cover and cook, simmering, for approximately 25-30 minutes or until the pumpkin is very tender and breaks apart easily when pressed with a fork or spoon.

Process and finish the soup

  • Remove the pot from the heat. Process the soup with an immersion blender in the pot until smooth. If you don’t have an immersion blender, use a blender (see notes).
  • Taste the soup and add salt if needed.
  • 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 heat until the soup is warmed through. Don’t let it come to a boil.
  • Serve the pumpkin apple soup with the toppings and enjoy!

Notes

Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if necessary.

Nutrition

Calories: 255kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1027mg | Potassium: 1461mg | Fiber: 4g | Sugar: 17g | Vitamin A: 29238IU | Vitamin C: 50mg | Calcium: 109mg | Iron: 3mg
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.

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