Make creamy and velvety Pumpkin Apple Soup in under 30 minutes using my easy recipe. It perfectly balances savory, tart, and spicy flavors (gluten-free, vegan).
About Pumpkin Apple Soup
Come fall, pumpkins become the star of my kitchen. From desserts to snacks to soups, I try using this humble vegetable in many recipes. This Pumpkin Apple Soup is one of the dishes that I make on repeat.
The pumpkin and apple soup recipe is easy to follow and uses very few basic ingredients. You can make it in one pot, so the clean-up is easy.
This soup is creamy, velvety, and very delicious and wholesome. It is gluten-free, vegan, dairy-free, and has no added sugar.
Another great thing about this pumpkin apple soup is that It comes together in under 30 minutes, perfect for those busy weekdays, right?
So waste no time and make it for a comforting lunch, dinner, or brunch during fall, holidays, or, in fact, any time of the year.
Here are some more Soup Recipes that you can make for your winter dinners
- Tom Kha Soup
- Russian Dried Mushroom Soup
- Tomato Basil Soup
- Butternut Squash Sweet Potato Soup
- Chicken Sweet Potato Soup
Oil – I use light olive oil to make this soup, but you can also use any cooking oil or butter.
Pumpkin – Use sugar pumpkin or pie pumpkin for the best flavor. To save time, use already peeled and cubed pumpkins.
Apple – I like to use green apples (Granny Smith) to make this soup as they give a slightly tart taste to it.
Garlic & Onions – Garlic and onions are must ingredients that will oomph up the taste of this creamy soup.
Stock – Cooking the soup in stock (broth) instead of water takes its taste to the next level. Add vegetable broth or chicken broth. You can make the vegetable broth at home or buy a carton.
How To Make Pumpkin Apple Soup
Heat 2 tablespoon light olive oil in a pan over medium-high heat.
Once the oil is hot, add 1 teaspoon chopped garlic and ¼ cup chopped onions and cook for 2-3 minutes, stirring frequently.
Add 2 cups of peeled and cubed yellow pumpkin and 1 cup of peeled and cubed green apples and cook for a minute.
- 2 cups of vegetable stock
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
and bring the soup to a boil.
Reduce the heat to low.
Cover the pan with a lid and cook for 15-20 minutes. Stir a few times in between.
Remove the pan from heat and let the soup cool down for 15-20 minutes.
Transfer the cooled soup to a blender and blend until smooth.
Note – You can also use an immersion blender, stick blender, hand blender, or a food processor to blend the soup.
Return the soup back to the pan. Add more stock if the soup is too thick for your liking.
Check for salt and add more if needed. Bring the soup to a boil over high heat. Serve hot.
Frequently Asked Questions
Yes, you can! But I like to pair pumpkin with green apples as they are slightly tart and balance the sweet taste of the pumpkin perfectly well. If you use sweet red apples, the soup will be slightly sweeter.
You can use any pumpkin that you like or is easily available. Sugar Pumpkins, Kent Pumpkins, or Pie Pumpkins are the most common. You can also use Butternut Squash or Kabocha Squash in place of pumpkin.
Roasted – You can also make a roasted version of this soup. It has a greater depth of flavor that comes from the caramelization of pumpkin and apples. Preheat the oven to 360°F. Cut pumpkin, onions, and apples and line them on a baking sheet. Drizzle extra virgin olive oil, salt, and pepper and roast for 30-40 mins. During the last 10 mins, add whole garlic cloves. Blend the roasted ingredients with vegetable stock. Warm the soup in a pan and serve.
Coconut Milk – You can replace some broth with coconut milk to make your soup creamier and velvetier and give it a coconutty taste.
Carrots – Add some carrots to the soup. It will make the soup sweeter.
Bacon – Chop a few slices of bacon and cook them with pumpkin and apples. Keep the remaining recipe the same. Top the soup with crispy bacon and serve hot.
Canned Pumpkin – If you don’t have fresh pumpkins or want to stir up a quick meal, use canned pumpkin puree instead of cubed pumpkins. Sauté onions and garlic with some olive oil in a saucepan. Add chopped apples to it and cook for a minute. Now add canned pumpkin puree and vegetable stock with salt and pepper. Bring it to a boil and cover the pan. Cook for 15-20 minutes. Once done, let the soup cool down and then blend until smooth. Ladle the soup in serving bowls and garnish with apple chunks, cinnamon powder, and pumpkin seeds. Serve warm.
Ginger – To add more zest to your soup, add some grated fresh ginger while sautéing the vegetables or bringing the soup to a boil. You can follow the rest of the recipe as given below.
Spicy – If you like a spicy pumpkin soup, make apple pumpkin 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 below, and your curried apple pumpkin soup recipe will be ready.
You can add a little brown sugar or maple syrup to give a soup a hint of sweetness.
Add some lemon juice, apple cider vinegar, or white wine vinegar if the tartness from the apples is not enough.
To make the soup creamier and richer, add some unsweetened heavy cream.
It is a great soup to serve in fall and winter. It also makes for a great holiday meal, along with crusty bread.
You can serve this yummy soup with homemade toasted bread, garlic bread, or bruschetta.
Top it with sweet-salty pepitas, toasted pumpkin seeds, pomegranate arils, freshly chopped herbs like parsley, rosemary, oregano, etc, and freshly ground black pepper.
As this soup fills, you can serve a light and refreshing salad on the side for a light meal.
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 thick, add a little vegetable stock or water and heat it well before serving.
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Creamy Pumpkin Apple Soup Recipe
- 2 tablespoons light olive oil
- 1 teaspoon chopped garlic
- ¼ cup chopped onions
- 2 cups peeled and cubed yellow pumpkin
- 1 cup peeled and cubed green apples
- 2 cups vegetable stock
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly cracked black pepper
- Heat light olive oil in a pan over medium-high heat.
- Once the oil is hot, add chopped garlic and onions and cook for 2-3 minutes, stirring frequently.
- Add pumpkin and apples and cook for a minute.
- Stir in vegetable stock, salt, and freshly cracked black pepper, and bring the soup to a boil.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 15-20 minutes. Stir a few times while cooking.
- Remove the pan from heat and let the soup cool down for 15-20 minutes.
- Transfer the cooled soup to a blender and blend until smooth.
- Note – You can also use an immersion blender, stick blender, hand blender, or a food processor to blend the soup.
- Return the soup back to the pan. Add more stock if the soup is too thick for your liking.
- Check for salt and add more if required.
- Bring the soup to a boil over high heat. Serve hot.