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.
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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