At a recent trip to the apple orchard I got to try a fantastic apple-pumpkin soup. And can I tell you how amazing it was?! I went home with all those flavors fresh in my mind trying to piece them together! Since I knew the farm stand wouldn’t share their secret recipe with me, I set out to make my own. I’m happy to report that I was able to recreate the soup, my version of course and it was sooo good!
After gathering apples with my little love we went home with baskets full of a variety of delicious apples along with a bunch of other goodies. The nice hot cup of pumpkin soup we had at the farm stand gave me the inspiration to make my own version. With just a couple of sugar pumpkins, apples, cider, (yes cider!), and a few other tasty ingredients you can make your own amazing pumpkin-apple bisque. And I assure you, you will not be disappointed.
Pumpkin-Apple Bisque
A great soup for the fall season and so easy to make.
- 2 Sugar Pumpkins
- 2 cortland apples
- 1 medium vidalia onion
- 1 Tbsp butter
- 2 Tbsp olive oil
- ¼ cup sugar
- 1 Tbsp freshly grated nutmeg
- 1 Tbsp cinnamon
- 3 cups chicken broth
- 1 cup apple cider
- ½ cup heavy cream
- salt & pepper to taste
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Peel pumpkins, remove seeds and chop into quarter size pieces. Peel and chop apples into bite size pieces and set aside. Place pumpkin pieces in a medium pot of salted water, bring to a simmer and cook for 10-15 minutes or until just tender. Drain completely, set aside.
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In another large pot or Dutch oven, melt butter with oil over medium heat. Add chopped onions and saute until translucent. Add chopped apples and cook together until onions are slightly browned.
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Add cooked pumpkin to the apple-onion mixture and mash everything together using a potato masher. Add broth and cider and season with nutmeg, cinnamon and sugar. At this point you can choose to leave the bisque lumpy and omit blending, if that is your preference, then continue with recipe.
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Take half of the mixture and with a handheld immerssion blender (a regular blender or food processor will do) and blend the mixture. Return to the pot and add heavy cream and season with salt and pepper to taste. Simmer on low partially covered for another 10-15 minutes or until desired consistency.
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Serve immediately and garnish with sour cream and pepitas and a chunk of crusty bread.
If you happen to have extra apples around the kitchen and are tired of making apple pies, I highly recommend you take the time to make this amazing bisque. It’s my favorite fall dish and I probably make it twice a week, even though I hate the peeling process. But it’s just so worth it, especially on a cold day. While I prefer my bisque lumpy, you can easily adjust the consistency to your liking. It’s the perfect time of year to enjoy a nice hot bowl full of these delicious flavors.
