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.
Ingredients:
Making this pumpkin and apple soup requires a few basic pantry staples plus fresh apples.
- coconut oil
- Granny Smith or Honeycrisp apples
- pumpkin puree
- onion
- jalapeno
- vegetable broth
- cardamom
- 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
Savory Pumpkin Chili with Ground Turkey
Stuffed Acorn Squash Recipe With Apples, Sausage and Cranberries
Brown Butter Roasted Delicata Squash
Ginger & Coconut Roasted Spaghetti Squash Soup
Pumpkin Apple Soup
Ingredients
- 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
Instructions
- 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.
Notes
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Awesome concept for a soup!