Super creamy with a velvety texture, Pumpkin Apple Soup is a great balance of savory, tart, and spicy flavors. It is Healthy, Gluten-Free, Dairy-Free, Vegan and comes together in under 30 minutes.
Here are some more Soup recipes, that you can make for your comfort Winter dinners – Tom Kha Soup, Slow Cooker Potato Soup, Russian Dried Mushroom Soup, Pumpkin Curry Soup, Healthy Carrot Ginger Soup, and Tomato Basil Soup.
About This Recipe
We at home love a bowl of comforting soup for a light dinner with some freshly baked bread. And one which is a must at home is this, Pumpkin Apple Soup.
The recipe to make Pumpkin Apple Soup is easy to follow and uses very few basic ingredients. Make it for lunch, dinner, or brunch, this soup smells like holidays and give the warmth that you need in this nippy weather.
Delicious, creamy, wholesome, and comforting, this soup is a total package and makes a great weekday dinner.
This Pumpkin and Apple Soup is,
- Vegan and Dairy-Free
- No added sugar
- Wholesome and Healthy
- Ready in 30 minutes
Oil – I have used olive oil for the same, but you can also opt for any vegetable oil or butter.
Pumpkin – Peel and cube the pumpkin to use in the soup. To save time, use aleady peeled and cubed pumpkin sold in packets.
Apple – Along with Pumpkin, add in some green apples that will add a nice taste to the soup along with a creamy texture.
Garlic & Onion – Garlic and Onion are must ingredients that will oomph up the taste of this creamy soup.
Stock – All the above ingredients are cooked in vegetable stock. Use my Homemade Vegetable Stock or buy from the store. You can even use water instead.
How to make Pumpkin Apple Soup?
Heat olive oil in a pan.
Once the oil is hot, add garlic and onions and fry for 3-4 minutes.
Add pumpkin and apple and fry for a minute.
Add vegetable stock, salt and black pepper powder and bring the soup to a boil.
Cover the pan and cook for 15-20 minutes.
Remove the pan from heat and let the soup cool.
Blend the soup in a blender until smooth.
Transfer the soup again in the pan and bring to a boil.
Frequently Asked Questions
Yes, you can! But the green apples deliver a better taste as they are more tart as compared to the red ones, which balances the sweet taste from the Pumpkin.
You can use any pumpkin that you like or is easily available to you. Sugar Pumpkin is the most common one. You can also use Butternut Squash or Kabocha Squash as well.
Pro Tips by Neha
Top the soup with sweet-salty pepitas, toasted pumpkin seeds, pomegranate arils, freshly chopped herbs like parsley, rosemary, oregano, etc, and freshly ground black pepper.
Make sure the ingredients are tender before you blend them in the blender to get a creamy velvety soup.
While blending the soup, try to cool the ingredients a bit before blending. Fill the blender until half and remove the middle cap for the steam to escape. You can cover the gap with a moist kitchen towel.
Add more vegetable stock in the soup if it’s too thick.
Roasted – You can also make a roasted version of this soup. It has a greater depth of flavors that comes from the caramelization of pumpkin and apples. Preheat the oven to 350 degrees F. Cut pumpkin, onion, and apple and line on a baking sheet. Drizzle olive oil and salt and pepper and roast for 30-40 mins. During the last 10 mins, add whole garlic cloves. Once done blend until smooth with vegetable stock and adjust the consistency to your liking. You can season as per your liking and refrigerate it for up to a few days. Reheat and adjust the consistency while serving.
Coconut Milk – You can add some coconut milk to make your soup creamy and velvety. But try to consume the soup the same day if you are using coconut milk. Or just add to the amount of soup you are going to consume and refrigerate the rest as is.
Carrots – You can also add some carrots to the soup. Roast the carrots with the other ingredients and blend them to get the sweetness in your soup.
Bacon – Make Pumpkin Apple Soup with Bacon. All the bacon lovers are going to love it and if you like pumpkin, then you are in for a treat. Take 6-8 slices of bacon and cut into ½ inch pieces. Cook the bacon in a saucepan or in the oven until crispy or however you prefer. Drain the extra grease and let it cool. Sprinkle on your soup with some apple chunks before serving.
Canned Pumpkin – If you don’t have fresh pumpkin or you want to stir up a quick meal, used canned pumpkin. Sauté onion and garlic with some olive oil in a saucepan. Add chopped apples to it and cook for a minute, now add canned pumpkin and vegetable stock with salt and pepper. Bring it to boil and cover the pan and cook for 15-20 mins. Once done, let it cool for some time and then blend until smooth. Ladle the soup in a bowl and garnish with apple chunks, cinnamon powder, and pumpkin seeds and serve warm.
Ginger – To add more zest to your soup, you can add some fresh, grated ginger while sautéing the vegetables or while bringing the soup to a boil. You can follow the rest of the recipe as given below.
Spicy – If you prefer a spicy pumpkin soup, then make apple pumpkin curry soup with Thai red curry paste, chipotle pepper or Indian curry powder and some coconut milk. Add the paste to the onion-garlic mix, before adding pumpkin and apples. Add coconut milk while blending. Follow the rest of the steps as given below and your curried apple pumpkin soup is ready.
To achieve the tartness in your soup, use ½ cup apple juice with the stock.
You can serve this yummy soup along with homemade toasted bread, garlic bread, or even with a bruschetta on the side.
As this soup is filling on its own, you can also serve a light and refreshing salad on the side.
This soup will last in the fridge for about 2-3 days when stored in an airtight container. To serve again, reheat it in a pan or microwave until nice and warm.
You can also freeze it for up to a month.
If you feel the soup has become a little thick, then add in a little vegetable stock or water and heat it properly.
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Pumpkin Apple Soup Recipe
- 2 tbsp Olive Oil
- 1 tsp Garlic (Chopped)
- ¼ cup Onion (Chopped)
- 2 cups Yellow Pumpkin (Peeled and cubed)
- 1 cup Green Apple (Peeled and cubed)
- 2 cups Vegetable Stock
- Salt to taste
- ¼ tsp Freshly Cracked Black Pepper
- Heat olive oil in a pan.
- Once the oil is hot, add garlic and onions and fry for 3-4 minutes.
- Add pumpkin and apple and fry for a minute.
- Add vegetable stock, salt and black pepper powder and bring the soup to a boil.
- Cover the pan and cook for 15-20 minutes.
- Remove the pan from heat and let the soup cool.
- Blend the soup in a blender until smooth.
- Transfer the soup again in the pan and bring to a boil.
- Pour the soup in serving bowls.
- Garnish with apple chips and a sprinkle of cinnamon powder or some fresh cream.
- Sprinkle pumpkin seeds on top.