Pumpkin Apple Soup

Name: Pumpkin Apple Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups pumpkin puree or 1 small sugar pumpkin (2.5 lbs); 2 large Granny Smith apples, peeled and diced; 4 cups chicken or vegetable broth; 1/2 cup heavy cream; 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1 teaspoon salt; 1/2 teaspoon black pepper; Diced apple and cinnamon for garnish; Pepitas for garnish

This Pumpkin Apple Soup captures the essence of fall harvest in every spoonful. Fresh apples add natural sweetness and fruity brightness that complements pumpkin's earthy depth, while warm spices tie everything together. It's the soup equivalent of a crisp autumn day—comforting, a little sweet, and utterly irresistible. Ready in 40 minutes.

Why This Recipe Works

Apples and pumpkin are a match made in autumn heaven. The apples contribute natural pectin that creates silky body, plus their tartness balances pumpkin's sweetness. Cooking the apples until very soft before blending ensures smooth texture without any graininess. The warm spice combination—cinnamon, nutmeg, allspice—bridges both flavors into one harmonious soup.

Ingredient Notes

Choosing Your Apples

Apple variety dramatically affects the final soup. Granny Smith adds bright tartness that keeps the soup savory-leaning. Honeycrisp or Fuji create sweeter soup. For complex flavor, use a mix—one tart and one sweet. Avoid Red Delicious, which are mealy and lack flavor when cooked.

Pumpkin

Canned pumpkin puree provides consistent results. For fresh, use sugar pumpkin or butternut squash. The apples contribute enough sweetness that you don't need very sweet squash varieties. Kabocha also works beautifully here.

Maple Syrup

Real maple syrup adds caramel notes that complement both apple and pumpkin. Avoid pancake syrup—it's corn syrup with artificial flavor. Adjust the amount to taste; start with 2 tablespoons and add more if you prefer sweeter soup.

Warm Spices

The trio of cinnamon, nutmeg, and allspice creates classic fall flavor without overwhelming the fruit. Use restraint—the spices should enhance, not dominate. A pinch of cardamom adds sophisticated complexity if you want to experiment.

Step-by-Step Guide

1. Build the Aromatic Base

Start by sautéing diced onion in butter until soft and translucent. Add the diced apples and cook for 5 minutes—they'll start to soften and release their juices. This step develops sweetness and prepares them for smooth blending.

2. Add Pumpkin and Spices

Pour in broth and add pumpkin puree, stirring until combined. Add the warm spices and bring to a simmer. The 20-minute cooking time is important—it allows the apples to become completely tender and the flavors to meld.

3. Blend to Perfection

An immersion blender makes quick work of creating silky texture. Blend until absolutely smooth—the apple pieces should be completely incorporated. If using a regular blender, work in batches with the lid vented.

4. Finish with Cream

Stir in cream and maple syrup off heat. The cream adds richness and rounds out the fruit flavors. Taste and adjust seasoning—you might want more maple syrup for sweeter soup or a pinch of salt to balance.

Serving Suggestions

Ladle into warm bowls and garnish with diced fresh apple (tossed in lemon juice to prevent browning), a sprinkle of cinnamon, and toasted pepitas. Serve with crusty bread, apple cider, or warm biscuits. This soup makes a beautiful Thanksgiving starter or cozy fall dinner.

Variations

Apple Cider Version: Replace 1 cup broth with apple cider for deeper apple flavor
Maple Bacon: Top with crumbled crispy bacon and extra maple syrup drizzle
Curried Apple Pumpkin: Add 1 teaspoon curry powder for warmth and complexity
Caramelized Apple: Sauté diced apple garnish in butter and brown sugar before serving
Vegan Version: Use olive oil, vegetable broth, and coconut cream

Storage Tips

Refrigerate in airtight containers for up to 5 days. The soup thickens as it chills due to apple pectin—thin with broth when reheating. Freeze for up to 3 months. The flavor actually improves the day after making as the spices meld. Prepare fresh apple garnish just before serving.

Frequently Asked Questions

What type of apple works best?

Granny Smith apples add bright tartness that balances pumpkin's sweetness nicely. For sweeter soup, use Honeycrisp or Fuji. For complex flavor, mix one tart and one sweet variety. Avoid Red Delicious—they become mealy and lack flavor when cooked.

Can I use apple cider instead of apples?

Yes! Replace 1 cup of broth with apple cider for deeper, more concentrated apple flavor. You can also use both diced apples and cider for maximum apple impact. Reduce maple syrup slightly since cider adds sweetness.

Is this soup sweet or savory?

It strikes a perfect sweet-savory balance. The apples add natural sweetness complemented by maple syrup, while broth, onion, and warm spices keep it grounded. Adjust maple syrup to your preference—less for savory, more for sweet.

Can I make this soup vegan?

Yes! Use olive oil or vegan butter instead of butter, vegetable broth, and coconut cream instead of heavy cream. The natural pectin from apples creates silky body even without dairy. Results are equally delicious.

How do I keep the apple garnish from browning?

Toss diced apple with a squeeze of fresh lemon juice immediately after cutting. The citric acid prevents oxidation and keeps the apple pieces bright white. Prepare just before serving for best texture.