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!
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!
Pumpkin Apple Soup ingredients and substitutions
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.
making Pumpkin Apple Soup at a glance
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
Recipe 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
If you'd like to know how to roast your own pumpkin, check out this post from Minimalist Baker.
Learn more about the health benefits of the foods we eat from the USDA.
More Popular Pumpkin Recipes
Pumpkin Apple Soup
- 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
- 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.
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