Pumpkin Soup with Apple and Spices

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    Pumpkin Recipes
    Pumpkin Soup with Apple and Spices
    Votes: 4
    Rating: 3.5
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    Ingredients
    • 1 tablespoon olive oil
    • 1 small onion diced
    • 2 small Granny Smith apples peeled, cored and diced
    • 1/2 teaspoon kosher salt
    • 6 cups vegetable stock
    • 2/3 cups natural applesauce no sugar added
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon ground sage
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground nutmeg
    • 4 cups pumpkin pureé 2 15-ounce cans
    • 1/4 cup brown sugar
    • 1/2 cup heavy cream
    Instructions
    1. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it sizzles.
    2. Add the diced onion, apples and salt. Sauté until onions are translucent, about 7 minutes.
    3. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
    4. Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat.
    5. Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.)
    6. Add cream and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.)
    7. Remove from heat and serve. Garnish with sliced pumpkin seeds and/or dried apple slices.
    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 tablespoon olive oil
    • 1 small onion diced
    • 2 small Granny Smith apples peeled, cored and diced
    • 1/2 teaspoon kosher salt
    • 6 cups vegetable stock
    • 2/3 cups natural applesauce no sugar added
    • 1/2 teaspoon ground white pepper
    • 1/2 teaspoon ground sage
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon ground nutmeg
    • 4 cups pumpkin pureé 2 15-ounce cans
    • 1/4 cup brown sugar
    • 1/2 cup heavy cream
    Instructions
    1. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it sizzles.
    2. Add the diced onion, apples and salt. Sauté until onions are translucent, about 7 minutes.
    3. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
    4. Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat.
    5. Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.)
    6. Add cream and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.)
    7. Remove from heat and serve. Garnish with sliced pumpkin seeds and/or dried apple slices.

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