Pumpkin Apple Soup

This pumpkin apple soup is easy to make and loaded with wholesome ingredients. In this cozy fall soup recipe, pumpkin, apples, onions, carrots, celery and garlic come together to make a creamy, satisfying soup.

Course Soup

Cuisine American

Keyword pumpkin recipes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 160kcal

Author Elizabeth

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/cooking pumpkin not a carving pumpkin)
1 pound Apples peeled, cored and diced (use a sweet apple like gala, honeycrisp, etc.)
5 cups Chicken Broth
¼ cup Half and Half or Heavy Cream
Salt to taste if needed

Instructions

Heat the olive oil in a large pot 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 and add the pumpkin, apples and the chicken broth to the pot. Bring the liquid to a boil (it will take about 5-7 minutes to come 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. 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 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 the pumpkin apple soup with desired toppings and enjoy!

Notes

To process the soup in 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.

Pumpkin seeds, chopped parsley, crumbled bacon and croutons are all good topping options.

Nutrition