Pumpkin Apple Soup captures all the fall vibes! Great for a quick weeknight meal, or as a first course before the big Thanksgiving meal! This version is made with onions, celery, apples, canned pumpkin, chicken broth, heavy cream, and a touch of brown sugar. Ready in about 20 minutes!
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I just love everything about fall---cooler weather, leaves changing colors, and pumpkin spice lattes! If you love it like I do, then you'll want to celebrate right along with me!
Ingredients
Butter or Olive Oil - used to sauté the vegetables and imparts subtle flavor to the dish. If you are watching your calories, you can sub with a good cooking spray, just be sure you use a well seasoned pot or non-stick pot.
Onion - be sure to cook the onion well, so that the flavor mellows and gives the soup a touch of sweetness.
Celery - celery has a slight pepper note. The inner ribs are more delicate while the outer ribs are more robust. Since this soup will be pureed, you can use either part.
Apple - Granny Smith apples hold up well in cooked dishes. They help balance the dish with a bright note. Do peel the apple before cooking.
Canned Pumpkin - I love using canned pumpkin! You can make your own puree and use that instead if you wish. I have included a link to making your own below.
Chicken or Vegetable Broth - if you want to make a vegetarian version of this soup, use vegetable broth instead.
Heavy Cream - add richness and body. Substitute with half and half if you want to lessen the fat and calories of this soup.
Light Brown Sugar - used to sweeten the soup with an added flavor of molasses. Substitute with white sugar if that's what you have on hand, but decrease to 1 tablespoon. Maple syrup also makes a nice substitute.
Cinnamon, Nutmeg - a little sweet and a little spice and pairs perfectly with pumpkin!
Roasted and Salted Pepitas (pumpkin seeds) - add a nice crunch, saltiness, and nuttiness!
Parmesan Cheese - one of my favorite cheeses! Parmesan is nutty and pairs well with pumpkin and apple.
Instructions
See recipe card below for full instructions.
- Cook onion, celery, and apple for 8-10 minutes
- Add broth, cream, pumpkin, and brown sugar
- Stir to combine and heat through
- Puree soup in small batches
- Return to pan to heat through
- Top with pepitas, parmesan cheese and a drizzle of olive oil
Serving suggestions
- Quick and easy weeknight dinner
- Soup course for Thanksgiving
- Pair with a green salad topped with diced apples and pecans and balsamic vinaigrette
- Top with bacon for an added savory flavor
- Serve with slices of sourdough bread that's been spread with goat cheese and lightly toasted
More pumpkin recipes
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Pumpkin Apple Soup
Ingredients
- 1 tablespoon butter or olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped celery
- 1 Granny Smith apple peeled, cored, and chopped
- 3 cups canned pumpkin
- 2 ½ cups chicken or vegetable broth
- 1 ½ cup heavy cream or half and half
- 2 tablespoon brown sugar or 1 tablespoon white sugar
- Salt and pepper to taste
- ½ teaspoon ground cinnamon optional
- ½ teaspoon ground nutmeg optional
- ½ cup pepitas
- ½ cup shredded fresh parmesan cheese
- Drizzle of olive oil
Instructions
- Heat butter or oil in a large soup pot or dutch oven over medium heat.
- Sauté onion,celery, and apple for 8-10 minutes, until slightly caramelized.
- Add pumpkin, cream, broth, brown sugar, and spices if using. Stir to combine and heat through. Don’t let the mixture come to a boil!
- Using a blender, fill container halfway and process until pureed. Set pureed soup aside and repeat with the rest of the soup.
- Return pureed soup to pot and reheat. Sitr in spices if desired.
- Top with pepitas, parmesan cheese and a drizzle of olive oil.
Joe
Very tasty soup. I used fresh pumpkin rather than canned.
Karen Yott
I made this delicious soup this evening and it was delicious! If you're thinking of making it - go ahead and give it a try! You won't regret it!
Chris
This recipe has become one of our favorites! I have shared it with my friends and everyone agrees.
Magda Fourie
The family all enjoyed the soup. A different taste than what we are used to. I normally make a curry one pumpkin soup. This one has a slight sourly taste because of the granny apple. We loved it.
Thanks for the recipe.
Nikole
Your welcome Magda! I'm so happy to hear that your family loved it!