Recipe: Apple Pumpkin Soup

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Apple Pumpkin Soup_Final Shot

Apple Pumpkin Soup

I don’t know about you, but I’m up to my eyeballs in canned pumpkin and fresh winter squash. I frequently interchange pureed winter squash in my recipes for pureed pumpkin and without fail. As long as the squash is nicely pureed, it looks and tastes just like you’d get from canned pumpkin. It’s easy to roast & puree virtually any winter squash (even spaghetti squash). Just place cut side down in oven for 425°F / 215°C for about 40 minutes and puree in the food processor or blender (I’ll have another post at some point showing the step by step instructions.)Well I made this soup the other night for the first time and it’s fabulous and easy! I’m not one of those people who LOVE soup (like my dear husband Joel). I like it from time to time, but it’s rare when I gobble down 2 bowls in one sitting. It’s that good – really. I will mention, I am a huge fan of the flavor of pumpkin and winter squash. Love, love, love it!This soup is slightly sweet with a savory flair and warm autumn spices. It is gluten free and can easily also be made into a vegetarian soup. It cooks quickly too if you have canned pumpkin puree or winter squash puree on hand. I hope you give it a try.

<Scroll all the way to the bottom for a standard printable recipe>

Apple Pumpkin Soup_Ingredients

Here are the ingredients: olive oil, onion, tart apple, kosher salt, chicken or vegetable stock, applesauce, black pepper, dried sage, nutmeg, dried thyme, 1 – 15 oz. can pumpkin puree (or 15 oz. winter squash puree), brown sugar, half & half (I used fat free)
Apple Pumpkin Soup_Cut OnionApple Pumpkin Soup_Cut Onion

First prepare the onions by cutting each end off.

Apple Pumpkin Soup_Peel Onion










Peel the onion by making a slit with your knife OR you can simply split down the middle – cutting in half with the peel on and then peel it.

Apple Pumpkin Soup_Cut Onion










Standing the onion on end, cut in half.

Apple Pumpkin Soup_Cut Onion










Next take the onion on its side and make one or 2 slices – careful not to go all the way through (1/4 shy of cutting all the way through).

Apple Pumpkin Soup_Cut OnionApple Pumpkin Soup_Cut Onion

Place the onion – flat side down – on the cutting board. Make slices down (careful not to cut all the way through again). Make slices around every 1/4 inch as shown.

Apple Pumpkin Soup_Cut Onion










Lastly, rotate the onion (still flat side down) and cut down going against the cuts you just made. This gets you a beautiful dice, fast and easily.

Apple Pumpkin Soup_Cut AppleApple Pumpkin Soup_Cut Apple

Now it’s time to dice the apple.  So just as you did with the onion, slice off each end.

Apple Pumpkin Soup_Cut AppleApple Pumpkin Soup_Cut Apple










Peel the apple with a vegetable peeler or paring knife. After it’s all peeled, (with apple cut side down) divide the apple in half down the middle of the core.

Apple Pumpkin Soup_Cut AppleApple Pumpkin Soup_Cut Apple










Here’s a fast and easy way to core the apple:

Step 1 (left image above): Hold the apple half on its side and slice down – attempting to get all of the core to the left of your knife. One half will have a core, and the other will be core-free. When cutting, make sure to get as close to the core as possible to not waste good apple meat. Repeat with the other half of the apple.

Step 2 (right image above): Take the two quarter apples with the core and slice down to remove the core (again – try to get as close to the core as possible to avoid waste.)

Apple Pumpkin Soup_Cut AppleApple Pumpkin Soup_Cut AppleApple Pumpkin Soup_Cut Apple

Next take the 4 cored apple quarters and cut them in half…and then in half again. You should now have 16 apple pieces (boy am I good at math!)

Apple Pumpkin Soup_Cut Apple










Take each 1/16th apple and make flat slices.

Apple Pumpkin Soup_Cut Apple










Next, turn the flat slice on its side and make match-sticks.

Apple Pumpkin Soup_Cut AppleApple Pumpkin Soup_Cut Apple

After you have the match-sticks, arrange knife cut to get final dice. Note: you don’t need to dice fine since you are blending later in the recipe; however it saves in the cooking time. Smaller things cook faster than larger.

Apple Pumpkin Soup_Oil in Pan

Heat your stock pot (or large pot) to medium high heat. Add olive oil.

Apple Pumpkin Soup_Apple & Onion SauteApple Pumpkin Soup_Apple & Onion Saute








Once the oil is preheated (about a minute), add diced onions and apples and stir to begin the sauté.

Apple Pumpkin Soup_Apple & Onion SauteApple Pumpkin Soup_Apple & Onion Saute

Add in the kosher salt and stir to combine.

Apple Pumpkin Soup_Apple & Onion SauteApple Pumpkin Soup_Apple & Onion Saute









Sauté until onions are translucent (about 5 minutes). Add in the apple sauce.

Apple Pumpkin Soup_Add BrothApple Pumpkin Soup_Simmer









Add in the chicken stock (or vegetable stock) and stir to combine.

Apple Pumpkin Soup_Add Nutmeg Apple Pumpkin Soup_Add Black Pepper

Add the nutmeg and black pepper…

Apple Pumpkin Soup_Add SageApple Pumpkin Soup_Add Thyme









…dry sage and dry thyme.

Apple Pumpkin Soup_Stir in Spices










Stir to combine.

Apple Pumpkin Soup_Add Pumpkin Puree Apple Pumpkin Soup_Add Brown Sugar

Add pumpkin puree and brown sugar…

Apple Pumpkin Soup_Stir

…and stir to combine.

Apple Pumpkin Soup_immersion blend










Time to use one of my favorite kitchen tools, the immersion blender. Start the immersion blender once immersed into the soup …

Apple Pumpkin Soup_immersion blendApple Pumpkin Soup_immersion blend










 then lift up a bit and down (be careful – if you lift too high you will get splattered with hot soup). Then go up and down, and up and down…

Apple Pumpkin Soup_immersion blend










…until you do not see any remaining chunks.

Apple Pumpkin Soup_Add Half & HalfApple Pumpkin Soup_Stir in Half & Half

Add the half & half and stir to combine. Let simmer another 10 minutes or so.

Apple Pumpkin Soup_Stir










The texture is silky right now – if we let it simmer about 5 minutes longer it will get a thicker consistensy.

Apple Pumpkin Soup_Finished

All ready! As you can see from the pot above, it has cooked down slightly. That makes it a bit thicker and consolidates the flavor.

Apple Pumpkin Soup_Final Shot

Apple Pumpkin Soup











Enjoy this soup with the garnish of your choice. My personal favorite is snipping the greens from green onions. It cuts through the slight sweetness, making it just right!

Enjoy the comfort of food!


Printable Recipe:

Apple Pumpkin Soup

Serves 4
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Allergy Milk Allergy (Dairy)
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup, Starter
Misc Freezable, Pre-preparable, Serve Hot
Occasion Thanksgiving
serves about 4, however you may want to double the recipe.


  • 2 teaspoons olive oil
  • 1 Small onion, diced
  • 1 Medium apple, diced
  • 1/8 teaspoon kosher salt (any salt)
  • 3 cups chicken stock/broth (or vegetable stock/broth)
  • 1/3 cup applesauce (I used homemade, but store-bought works too)
  • 1/8 teaspoon grated nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 15 ounce can pumpkin puree (or I used 15 ounces of winter squash puree)
  • 2 tablespoons brown sugar (light or dark)
  • 1/8 - 1/4 cup half & half (I used fat free; use more or less depending on thickness desired; use coconut milk to make vegan)


Step 1 On medium high heat, preheat a large stock pot with olive oil.
Step 2 Add onion, apples and kosher salt and sauté until onions are translucent (about 5 min)
Step 3 Add stock, apple sauce, and spices and bring to a soft boil, cooking apples until they are tender (5-7 min)
Step 4 Turn heat down to medium and add pumpkin and brown sugar. Cook for another 8-10 minutes.
Step 5 Use an immersion blender (or blend in batches using a regular blender) to blend soup until it is smooth.
Step 6 Add cream to soup and heat through (5-10 minutes), but do not boil. Add more cream or water if desired to thin out more.
Step 7 Remove from heat and serve hot.
Step 8 If desired, garnish with snipped green onion tops, pumpkin seeds or dried apple slices (my favorite is green onion).


PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder