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    Home ≫ Recipes

    Pumpkin Apple Soup

    Updated January 9, 2022. Originally Posted October 27, 2019 By Nikole This post may contain Amazon affiliate links.

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    bowl of pumpkin soup with text overlay image for pinterest

    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!

    several bowls of pumpkin soup on a blue background

    Pumpkin Apple Soup is perfect for fall!

    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

    recipe ingredients on blue background

    Pumpkin Apple Soup is made with just a few 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.

    making Pumpkin Apple Soup at a glance

    See recipe card below for full instructions.

    photo collage of recipe process shots

    Cook onion, apple and celery; add broth, cream, pumpkin, and brown sugar.

    • Cook onion, celery, and apple for 8-10 minutes
    • Add broth, cream, pumpkin, and brown sugar
    • Stir to combine and heat through
    pureed pumpkin apple soup in a blender container

    Use a blender to puree soup.

    • 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

    Helpful links

    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 Chocolate Chip Bundt Cake
    • Pumpkin Chocolate Chip Muffins
    • Pumpkin Ice Cream (No Churn)

    bowl of pumpkin apple soup on a white cloth

    Make Pumpkin Apple soup today!

    bowl of pumpkin apple soup on a white cloth

    Pumpkin Apple Soup

    Recipe by Nikole Berg
    Pumpkin Apple Soup has all the fall vibes! Make this as an easy weeknight dinner or serve 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.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Soup
    Cuisine American
    Servings 6 Servings
    Calories 376 kcal

    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
    US Customary - Metric

    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.

    Notes

    Nutritional information provided is an estimate.
    Use an immersion blender instead of a stand blender if desired. If you use a regular blender, be careful not to fill the canister all the way up with hot liquids because the lid may pop off. Fill the canister halfway and pour pureed soup in a a separate bowl and repeat the process until all the soup has been pureed.

    Nutrition

    Serving: 1.5cupsCalories: 376kcalCarbohydrates: 25gProtein: 8gFat: 29gSaturated Fat: 17gCholesterol: 92mgSodium: 579mgPotassium: 441mgFiber: 5gSugar: 14gVitamin A: 20325IUVitamin C: 9mgCalcium: 183mgIron: 2mg
    Keyword apple soup with canned pumpkin, pumpkin soup, pumpkin soup recipes
    Tried this recipe?Click here to leave a helpful tip!

    October 27, 2019

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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Chris

      November 24, 2021 at 12:05 pm

      5 stars
      This recipe has become one of our favorites! I have shared it with my friends and everyone agrees.

      Reply
    2. Magda Fourie

      June 26, 2021 at 2:54 am

      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.

      Reply
      • Nikole

        June 26, 2021 at 9:17 am

        Your welcome Magda! I'm so happy to hear that your family loved it!

        Reply

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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