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.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 Cups 1x
1 tablespoon butter or olive oil
1 cup finely chopped onion
1/2 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.
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.
Keywords: pumpkin soup, pumpkin soup recipes, apple soup with canned pumpkin