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Pumpkin Apple Soup

September 26, 2018 Updated September 26, 2019 7 Comments

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Pumpkin Apple Soup in a bowl

Taking the autumn chill off tonight with Pumpkin Apple Soup.  Pumpkins and apples pair perfectly in this warming harvest soup.

Pumpkin Apple Soup with pumpkin seeds, diced apples, in a bowl

Utah’s harvest is in full swing and the Farmer’s market is bursting with locally grown produce.  Because Honeycrisp apples are large, juicy, and plentiful I had to use them in this curried pumpkin  soup.

Pumpkin Apple Soup close up in bowl

Shopping at a Farmer’s Market is on the top of my favorite things to do besides having an overwhelming sense of gratitude for all the bounty, my head starts reeling with all the baking possibilities.  I munched down 3 Honeycrisp apples while strolling through the booths.  Heaven…shear heaven.

Let’s make Pumpkin Apple Soup:

Pumpkin Apple Soup
Pumpkin Apple Soup
Pumpkin Apple Soup
Pumpkin Apple Soup
  • Gather all of the ingredients.  Measure, chop and prep.
  • In a large heavy pot add ghee (or coconut oil) diced onion, apple, and crushed garlic.
  • Saute over medium heat until onions and apples are soft.  About 10 minutes.
  • Add pumpkin puree, apple juice, and chicken stock.  Simmer over low heat, covered, for 30 minutes.  Stirring every now and then to prevent scorching.  Mixture is very thick.
Pumpkin Apple Soup
Pumpkin Apple Soup
  • After 30 minutes, remove lid and transfer mixture to a blender in batches.  Blend until smooth.  Remember mixture is very hot so be careful not to burn yourself during this process.

Pumpkin Apple Soup

Return puree to the large pot.  Season with salt and fresh ground pepper.  Thin with coconut milk (or cream).  Reheat over low heat.

Pumpkin Apple Soup in bowl with ladle

Serve hot soup topped with toasted pumpkin seeds, diced apples, a bit of coconut milk, and a drizzle of pure maple syrup because the sweetness tastes so good with this savory soup.

Pumpkin Apple soup in a bowl

Enjoy the harvest.

Pumpkin Apple Soup with pumpkin seeds, diced apples, in a bowl
5 from 2 votes
Print

Pumpkin Apple Soup

Creamy Pumpkin Apple Soup made with coconut milk.  Topped with diced apples, toasted pumpkin seeds, and a drizzle of maple syrup.

Course Appetizer, Dinner, lunch
Cuisine American, French
Keyword pumpkin, pumpkin bisque, pumpkin soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 284 kcal
Author Janet Barton

Ingredients

Pumpkin Apple Soup:

  • 2 tbsp coconut oil or ghee
  • 1 cup onions diced
  • 1 honeycrisp apple peeled, diced
  • 2 cloves garlic
  • 2-4 tsp curry powder
  • 3 cups pumpkin puree
  • 2 cups chicken stock
  • 1 cup apple juice fresh pressed
  • 1 can coconut milk 13.5 - 14 ounces
  • 1 tsp salt or to taste
  • fresh ground pepper to taste

Toppings:

  • pumpkin seeds salted and toasted
  • apple diced
  • coconut milk or cream
  • Pure maple syrup

Instructions

Pumpkin Apple Soup

  1. In a large, heavy pot, melt coconut oil or ghee.  Add onions, apples, garlic, and curry powder.  Cook over medium heat until onions are beginning to become tender.

  2. Add pumpkin puree, chicken stock, and apple juice.  Cover and simmer for 30 minutes.  

  3. Add cooked pumpkin mixture into a bender in batches.  Blend until smooth.  Being very careful because the liquid is very hot.  

  4. Return to pot and thin with coconut milk.  Heat until warm.  Serve with a drizzle of coconut milk, maple syrup.  Top with fresh apples and pumpkin seeds.

Recipe Notes

  • Watch soup carefully while simmering for 30 minutes.  Mixture is very thick and can scorch on bottom of pan.  Stir frequently.
  • Any type of tart apple can be used.
  • Cream may be used in place of coconut milk.
  • Olive oil or butter may be used in place of coconut oil or ghee
  • Pumpkin soup freezes very well for about a month.
Nutrition Facts
Pumpkin Apple Soup
Amount Per Serving (1 g)
Calories 284 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 16g80%
Cholesterol 2mg1%
Sodium 519mg22%
Potassium 599mg17%
Carbohydrates 26g9%
Fiber 5g20%
Sugar 13g14%
Protein 5g10%
Vitamin A 19080IU382%
Vitamin C 10mg12%
Calcium 62mg6%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Apple Soup with pumpkins and apple pic

Pumpkin Apple Soup pairs perfectly with:

No-Knead Crusty Bread

Slab Apple Pie

Cheddar Cheese Rolls

More Pumpkin recipes:

bagels stacked in wire basket
Smoothie Bowl with strawberries and coconut

No-Knead Pumpkin Chocolate Chip Bagels

Pumpkin Almond Butter Smoothie Bowl

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Related

Filed Under: Healthy, Soups, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Susan Mcloone says

    October 31, 2019 at 3:35 pm

    Hi Janet,
    I cant wait to try this recipe. Do you have a soup recipe using butternut squash? Or, could i use this recipe and substitute the sQuash for pumpkin?
    Thank you!
    Susan ( in Scottsdale, AZ)

    Reply
  2. Tann says

    October 30, 2019 at 3:34 pm

    5 stars
    I love the addition of the coconut milk!

    Reply
    • Janet Barton says

      October 31, 2019 at 3:29 pm

      Thank you. It is just a rich healthy addition.

      Reply
  3. Julie says

    September 26, 2018 at 8:33 pm

    Hi Janet do you use tinned pumpkin ? or fresh pumpkin, can you roast it for more intense flavour ? Looks delicious as usual. Xx

    Reply
    • Janet Barton says

      September 27, 2018 at 2:24 am

      Yes, I used tinned pumpkin. You are completely right about roasting fresh pumpkin for a more intense flavor. But in a jam a good organic tinned pumpkin works great. Thanks so much.

      Reply
  4. Laura says

    September 26, 2018 at 12:18 pm

    Could You use an IMMERSION blender in thE pot instead of a bleder? Or would that not get this Pureed enough?

    Reply
    • Janet Barton says

      September 26, 2018 at 3:24 pm

      Yes! Absolutely. You will even have one less thing to wash. Thanks for a brilliant idea.

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

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