Pumpkin Soup With Apple & Spices

Pumpkin Soup With Apple & Spices

A velvety, comforting soup combining the natural sweetness of pumpkin and apples with warm spices like cinnamon and nutmeg. Perfect for fall or any cozy meal, this soup is rich, flavorful, and easy to prepare.

Ingredients

• 2 tbsp olive oil or unsalted butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 medium apple, peeled, cored, and diced (Granny Smith or Honeycrisp)

• 4 cups pumpkin puree (canned or homemade)

• 3 cups vegetable or chicken broth

• 1/2 cup heavy cream or coconut milk (optional for creaminess)

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger

• Salt and pepper to taste

• Optional garnish: pumpkin seeds, a drizzle of cream, or fresh parsley

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic and sauté for 5 minutes until softened.

2. Cook Apple: Add diced apple and cook for another 3–4 minutes until slightly softened.

3. Add Pumpkin and Broth: Stir in pumpkin puree and broth. Bring to a gentle simmer over medium heat.

4. Season: Add cinnamon, nutmeg, ginger, salt, and pepper. Simmer for 15–20 minutes, allowing flavors to meld.

5. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

6. Add Cream (Optional): Stir in heavy cream or coconut milk for extra richness. Adjust seasoning as needed.

7. Serve: Ladle into bowls and garnish with pumpkin seeds, a drizzle of cream, or fresh parsley. Serve warm.

Equipment

• Large pot or Dutch oven

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Wooden spoon

• Immersion blender or regular blender

Timing

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Serving Size
Serves 4–6

Pumpkin Soup With Apple & Spices

A velvety, comforting soup combining the natural sweetness of pumpkin and apples with warm spices like cinnamon and nutmeg. Perfect for fall or any cozy meal, this soup is rich, flavorful, and easy to prepare.

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon
• Immersion blender or regular blender

Ingredients

• 2 tbsp olive oil or unsalted butter
• 1 medium onion diced
• 2 cloves garlic minced
• 1 medium apple peeled, cored, and diced (Granny Smith or Honeycrisp)
• 4 cups pumpkin puree canned or homemade
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk optional for creaminess
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and pepper to taste
• Optional garnish: pumpkin seeds a drizzle of cream, or fresh parsley

Instructions

• Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onion and garlic and sauté for 5 minutes until softened.
• Cook Apple: Add diced apple and cook for another 3–4 minutes until slightly softened.
• Add Pumpkin and Broth: Stir in pumpkin puree and broth. Bring to a gentle simmer over medium heat.
• Season: Add cinnamon, nutmeg, ginger, salt, and pepper. Simmer for 15–20 minutes, allowing flavors to meld.
• Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
• Add Cream (Optional): Stir in heavy cream or coconut milk for extra richness. Adjust seasoning as needed.
• Serve: Ladle into bowls and garnish with pumpkin seeds, a drizzle of cream, or fresh parsley. Serve warm.

Servings: 6 servings

Frequently Asked Questions (FAQs)

Can I use canned pumpkin or fresh pumpkin?
Yes. Both work well. Use canned pumpkin for convenience or cook and puree fresh pumpkin for a fresher flavor.

Can I make this soup vegan or dairy-free?
Yes. Use vegetable broth and coconut milk or another plant-based milk instead of cream or butter.

Can I add other spices?
Absolutely. Try adding a pinch of cloves, allspice, or smoked paprika for a unique flavor twist.

Can I use a different type of apple?
Yes. Sweet or tart apples work; Granny Smith adds tartness while Honeycrisp adds natural sweetness.

Can I make this soup ahead of time?
Yes. The soup can be made a day in advance. Reheat gently on the stove before serving.

Can I freeze this soup?
Yes. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use an immersion blender?
Yes. An immersion blender makes it easy to puree directly in the pot. A regular blender works too; blend in batches.

How can I make the soup creamier?
Add heavy cream, coconut milk, or a splash of yogurt when blending to achieve a richer texture.

Can I make this soup spicier?
Yes. Add a pinch of cayenne pepper or a dash of chili powder to give it a subtle kick.

Can I garnish with toppings?
Yes. Pumpkin seeds, a drizzle of cream, fresh parsley, croutons, or a sprinkle of nutmeg work beautifully.

How To Store Pumpkin Soup With Apple & Spices

Refrigerator:
Store cooled soup in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Freezer:
Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a splash of broth or milk if needed to adjust consistency.

Reheating Tips:
Heat over medium-low heat to avoid scorching. Stir occasionally and adjust seasoning after reheating.