Pumpkin Apple Soup Recipe
Make creamy and velvety Pumpkin Apple Soup in under 30 minutes using my easy recipe. It is a perfect balance of savory, tart, and spicy flavors.
Servings: 4 people
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
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly cracked black pepper
Instructions
- 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.
Video
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
