Pumpkin Apple Soup
Warm-up with the creamy tastes of autumn with this delicious Pumpkin & Apple Soup. Granny Smith apples and maple syrup bring a touch of sweetness and jalapeño to add a little heat. Pumpkin and cardamom give this soup the true flavor of fall.
Pumpkin and apples are quintessential fall ingredients. Combine them in a soup and you will enjoy the best of both fall flavors.
This Pumpkin Apple Soup recipe is made with granny smith apples, 100% pure pumpkin puree, and jalapeños for a little heat. It’s a delicious and unique combination, perfect for a cool fall day.
You can either use a blender to puree the soup or if you have an immersion blender, that works just as well to give you a smooth consistency with this soup.
Take advantage of sales on pumpkin puree, 100% pure maple syrup, Honeycrisp apples, and broth at Safeway to add this soup to your meal plan this week.
Making this pumpkin and apple soup requires a few basic pantry staples plus fresh apples.
- coconut oil
- Granny Smith or Honeycrisp apples
- pumpkin puree
- vegetable broth
- 100% pure maple syrup
- salt and pepper
Making Pumpkin Soup with Winter Squash
Many years ago, I was part of a soup recipe testing committee with the Junior League of Denver. There were many pumpkin and squash soups submitted and we triple-tested every recipe and had tasting parties to vote on the winning soups. I discovered there is very little difference in taste between pumpkin and butternut squash, especially in soup.
I personally love a roasted butternut squash or roasted pumpkin soup because roasting the pumpkin and squash gives an extra depth of flavor that you wouldn’t normally get in a canned puree, but when in a pinch, the canned pumpkin works to make this delicious soup.
Be sure to read our guide to the 8 varieties of winter squash and how to prepare them.
Additional Pumpkin and Squash Recipes
Pumpkin Apple Soup
Warm up with the creamy tastes of autumn with our Pumpkin & Apple Soup. Granny Smith apples bring a touch of sweetness and jalapeño adds a little heat. Pumpkin and cardamom give this soup the true flavor of fall.
- 1 Tbs coconut oil
- 1 large granny smith apple or Honeycrisp apple peeled and diced into 1/2-inch pieces
- 1 to 2 jalapeños diced into 1/2-inch pieces (remove seeds and ribs for less heat)
- 1 medium onion diced into 1/2-inch pieces
- 1/2 tsp kosher salt divided
- 24 oz vegetable stock divided
- 1, 15- oz can 100% pure pumpkin
- 1/2 tsp ground cardamom
- 2 Tbs maple syrup
- 1/4 tsp ground black pepper
Preheat a 4-quart sauce pan over medium-high heat. Add coconut oil and melt. Add apple, jalapeños, onion and 1/4 teaspoon kosher salt. Stirring frequently, sauté until onions are translucent, about 5-7 minutes.
Reduce heat to medium and add 8 ounces of the vegetable stock. Let simmer until apples are soft, about 8-10 minutes. Carefully purée in a food processor or blender until smooth.
Return to pan over medium-low heat and stir to incorporate remaining vegetable stock, pumpkin, cardamom, maple syrup and pepper. Heat soup through, about 5 minutes. Serve.
1. This soup pairs perfectly with a toasted cheese sandwich. Use whole grain bread spread with a little Dijon mustard and topped with granny smith apple and jalapeño slices. Cover with sharp cheddar cheese and broil on low open-faced. 2. This soup is even better the second day! If the soup is too thick, add additional vegetable broth.
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