Pumpkin Apple Soup

This pumpkin apple soup is made with fresh pumpkin, sweet apples, and simple vegetables, then blended until smooth and creamy. It’s an easy fall soup recipe.

Course Soup

Cuisine American

Keyword pumpkin recipes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 162kcal

Author Elizabeth Rodriguez

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.

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