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Pumpkin Apple Soup Recipe

Oct 30, 2015
Diane Hoffmaster

There are certain foods that just immediately make you think of fall. Pumpkins, apples, squash and other fall fruits and vegetables are relatively inexpensive and at their freshest as the cool weather starts to move in. Soup is the perfect Meatless Monday meal since it warms us up from the inside out. This recipe uses canned pumpkin which makes it faster to serve on a busy weeknight. If you have the time and ambition, however, you could certainly make this recipe with fresh pumpkin as well. Just peel, chop, sauté and simmer along with the apples and other vegetables.  

Pumpkin Apple Soup Recipe 

Pumpkin Apple Soup Recipe

Prep: 15 minutes
Cook: 1 hour
Yield: 4 servings


2 tablespoons olive oil
2 apples, peeled and diced
1 carrot, chopped
1 small onion, chopped
2 garlic cloves, minced
1/2 cup apple cider
2 1/2 cups canned pumpkin
6 cups vegetable stock
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup cream
Sour cream and fresh chives for serving, if desired


Heat the olive oil in a large pot over medium heat. Add in the apples, carrot, onion and garlic.  Sauté until soft.

Add the apple cider, pumpkin puree and vegetable stock to the pot and bring to a boil. Turn down the heat and simmer for 30 minutes.

Remove the soup from the heat and puree using an immersion blender. If you will be putting the soup into a blender to puree, let cool slightly and use caution while handling.  

Return the pureed soup to the pot and add the cream and spices.  

Serve with a dollop of sour cream and sprinkle with chopped fresh chives if desired.

Photo courtesy of Diane Hoffmaster.

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