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.
Pumpkins and apples make this soup the perfect dish to celebrate Fall. We live in South Florida, so we don’t get changing leaves or sweater-weather; what we do have is food. Food is how we celebrate the season, and this creamy pumpkin soup recipe is a good place to start. This chili cornbread casserole and cinnamon apples are other great fall inspired recipes our family loves.
Ingredients
- Produce – Pumpkin (use a baking / cooking pumpkin, not a carving pumpkin), onion (white or yellow), carrots, celery, garlic and apples (use a sweet apple like gala, honeycrisp, etc.)
- Spices – Coriander and freshly ground black pepper add flavor but keep it simple.
- Oil – Olive oil or use your favorite oil that is suitable for sauteing.
- Broth – Chicken broth, or substitute vegetable stock or broth to keep it vegetarian
- Cream – Half and half or heavy cream
Recipe tips
- Use fresh pumpkin instead of canned pumpkin puree to make this soup, it’s a little extra work but totally worth it.
- Use a heavy pot to make soups and stews; anything that needs to simmer for an extended time. A heavy pot will hold the heat so the soup can simmer at a lower temperature and the bottom will be less likely to burn. We use an enameled cast iron pot, and it works well.
- Peeling pumpkin can be tricky. It has an odd shape and thick skin rendering a peeler useless. Cut the pumpkin into several large chucks to make it more manageable. Make sure there is a side that can sit flat on the cutting board. Then cut off thin sections of the peel at a time.
Instructions
Heat the olive oil in a large, heavy pot over medium heat. Add the onions, carrots, and celery and cook for 5 minutes. 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 and apples.
Next, add the chicken broth. Bring the liquid to a boil (it will take about 5-7 minutes).
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. Do not fill it 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.
Still off the heat, add ¼ cup of half and half to the soup and stir well to combine. Place the pot over 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.
Serving and storing
The pumpkin apple soup is great on its own, but if you want to dress it up a little, pumpkin seeds, chopped parsley, crumbled bacon and croutons are all good topping options.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
You may also like these comfort food recipes:
Follow Us! Subscribe to the newsletter and follow us on Pinterest, Facebook, Twitter, and Instagram for the latest recipes.
📖 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/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
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