Pumpkin Apple Soup is a delicious twist on the regular Pumpkin Soup. Apples add a nice tang to it making this soup one of my favorite winter food. Make it for lunch or dinner for a healthy treat. Here is how to make it.
Winters definitely calls for some hot soups for dinner!
Also, I think Soup is a great way to include vegetables in our everyday diet.
For the ones, who do not like any vegetable, will definitely drink the soup.
And therefore, I always use the most unliked vegetables to make at home.
But here the case is different! Pumpkin and Apple, which are the star ingredients of today’s soup are liked at my home, so when there’s this soup on the dining table, everyone has a smile on their face.
This Pumpkin Apple Soup is delicious, creamy, filling and perfect for your Winter dinners.
It’s the true comfort in a bowl. Pumpkin and Apple are a match made in heaven and both these flavors blend so beautifully and shine in this soup.
They smell like holidays and give the warmth that you need in this nippy weather.
This soup is ideal for chilly nights, when all you want to do is sit in a blanket and have something simple yet delicious.
Also, Winters are the season for pumpkins and it is always good and nutritious to include local and seasonal fruits and vegetables in your diet.
So, next time when you get a hold of pumpkin, do try your hands on this soup.
Here are some more Soup recipes, that you can make for your comfort dinners – Tom Kha Soup, Slow Cooker Potato Soup, Russian Dried Mushroom Soup, Pumpkin Curry Soup, Healthy Carrot Ginger Soup and Tomato Basil Soup.
What is Pumpkin Apple Soup?
This delicious, comforting soup has a velvety texture, it is creamy, sweet, savory and spicy and everything that you can find comfort in.
Made with the combination of apple and pumpkin, it is further flavoured with onion, garlic, vegetable stock, salt and pepper.
You can also add in some spices of your choice such as red chilli flakes, dry parsley to add more taste and flavor.
I like it simple, and love the hint of heat black pepper brings to this soup.
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.
It is an easy one-pot soup that you can put together within an hour.
All the ingredients that you need for this soup would be easily available in your kitchen.
You will need yellow pumpkin, green apples, onion, garlic, vegetable stock, olive oil, and salt and pepper.
Chop and sauté yellow pumpkin, green apples, onion, and garlic in olive oil and then add vegetable stock. Cook if for 15-20 mins and cool and blend.
Serve warm with some apple chunks and cinnamon. Yes, that’s it 🙂
This Pumpkin and Apple Soup is:
- No added sugar
- Ready in 30 minutes
How to make Roasted Pumpkin Apple Soup?
You can also make a roasted version of this soup. Preheat the oven at 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.
You can toast some pumpkin seeds and garnish the soup with it to add some texture and crunch.
You can also 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.
You can also add some carrots to the soup. Roast the carrots with the other ingredients and blend to get the sweetness in your soup.
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.
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.
To add more zest to your soup, you can add some fresh, grated ginger while sautéing the vegetables or while bringing the soup to boil.
You can follow the rest of the recipe as given below.
To achieve the tartness in your soup, use ½ cup apple juice with the stock.
If you prefer a spicy pumpkin soup, then make apple pumpkin curry soup with Thai red curry paste or Indian curry powder and some coconut milk.
Add the paste to an 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.
You can refrigerate the leftovers for up to 4 days. If you have added coconut milk, then consume the same day.
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Step by Step Recipe
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.
Pumpkin Apple Soup Recipe
- 2 tbsp Olive Oil
- 1 tsp Garlic (Chopped)
- 1/4 cup Onion (Chopped)
- 2 cups Yellow Pumpkin (Peeled and cubed)
- 1 cup Green Apple (Peeled and cubed)
- 2 cups Vegetable Stock
- Salt to taste
- 1/4 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.