• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Soups » Pumpkin Apple Soup

    Published: Aug 22, 2021 | Last Updated On: Aug 23, 2021 by Neha Mathur

    Pumpkin Apple Soup

    354 shares
    Jump to Recipe

    Super creamy and velvety, 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. 

    Pumpkin Apple Soup served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Pumpkin Apple Soup
    • Frequently Asked Questions
    • Variations
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    Come fall and pumpkin become the star of my kitchen. From desserts to snacks to soups, I try to use this humble vegetable in a lot of my recipes. This Pumpkin Apple Soup is one of the dishes that I make on repeat.

    The recipe to make this pumpkin and apple soup is easy to follow and uses very few basic ingredients. You can make it in one pot which means the clean-up is easy too.

    This soup is creamy and velvety in texture and is very delicious and wholesome. It is gluten-free, vegan, dairy-free, 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.

    A perfect combo of savory and spicy flavors; serve this creamy, wholesome soup for comfort in a chilly weather.

    Ingredients

    Pumpkin apple soup ingredients.

    Oil – I use light olive oil to make this soup but you can also go for any vegetable oil or even 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 add green apples (Granny Smith) to this soup as they give a slightly tart taste to it.

    Garlic & Onion – 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 it to taste to the next level. You can make the vegetable broth at home using my easy recipe 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 fry for 2-3 minutes.

    Onions and garlic added to hot oil in a pan.

    Add 2 cups of peeled and cubed yellow pumpkin and 1 cup peeled and cubed green apples and fry for a minute.

    Pumpkin and green apples added to the pan.

    Add 2 cups of vegetable stock, salt to taste, and ¼ teaspoon freshly cracked black pepper and bring the soup to a boil.

    Vegetable stock, salta nd pepper added to the pan.

    Cover the pan with a lid and cook on low heat for 15-20 minutes.

    Pan covered with a lid.

    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.

    Cooke dpumpkina nd apples added to the blender.
    Soup blended until smooth.

    Return the soup back to the pan. Add more stock if the soup is thick for your liking. Bring it to a boil over high heat. Serve hot.

    Ready pumpkin apple soup.

    Frequently Asked Questions

    Can we use sweet red apples to make pumpkin and apple soup?

    Yes, you can! But I personally 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 on the sweeter side.

    Which pumpkin can be used to make this soup?

    You can use any pumpkin that you like or is easily available to you. Sugar Pumpkin or Pie Pumpkin is the most common ones. You can also use Butternut Squash or Kabocha Squash in place of pumpkin.

    Variations

    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 them on a baking sheet. Drizzle some 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 of the 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 along 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 pumpkin or you want to stir up a quick meal, use canned pumpkin puree instead of cubed pumpkins. 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 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 for some time 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, you can add some grated fresh 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 like 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.

    Serving Suggestions

    You can serve this yummy soup along with homemade toasted bread, garlic bread, or even with a bruschetta on the side. 

    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 is quite filling on its own, you can serve a light and refreshing salad on the side for a light meal. 

    Storage Suggestions

    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 well before serving.

    You Might Also Like

    • Garlic Parmesan Roasted Broccoli
    • Pumpkin Hummus
    • Pumpkin Banana Muffins
    • Greek Fries

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Super creamy and velvety, 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.

    Pumpkin Apple Soup Recipe

    Super creamy and velvety, 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.
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American, Continental
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 104kcal
    Author: Neha Mathur

    Ingredients 

    • 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
    • salt to taste
    • ¼ teaspoon freshly cracked black pepper
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Heat light olive oil in a pan over medium-high heat.
    • Once the oil is hot, add chopped garlic and onions and fry for 2-3 minutes.
    • Add pumpkin and apples and fry for a minute.
    • Add vegetable stock, salt, and freshly cracked black pepper, and bring the soup to a boil.
    • Cover the pan with a lid and cook on low heat for 15-20 minutes.
    • 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.
    • Return the soup back to the pan. Add more stock if the soup is thick for your liking. Bring it to a boil over high heat. Serve hot.

    Notes

    You can roast the pumpkin to give a more earthy flavor to the soup.
    You can also add carrots, celery, ginger, etc to this soup.
    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.

    Nutrition

    Calories: 104kcal | Carbohydrates: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 471mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5205IU | Vitamin C: 7.6mg | Calcium: 12mg | Iron: 0.5mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Iced Pumpkin Spice Latte
    Pumpkin Spice Granola »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP