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.
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.
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.
Add 2 cups of peeled and cubed yellow pumpkin and 1 cup peeled and cubed green apples and fry for a minute.
Add 2 cups of vegetable stock, salt to taste, and ¼ teaspoon 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.
Frequently Asked Questions
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.
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.
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.
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.
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.
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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
- salt 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 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.
Did you make this recipe? Let me know!