Pumpkin-Apple Soup

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!

#applepicking2 #applepicking1

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 yourself this amazing pumpkin-apple soup. I assure you, you will not be disappointed!#pumpkinsoup2

Apple-Pumpkin Soup

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 chicen broth
  • 1 cup apple cider
  • ½ cup heavy cream
  • salt & pepper to taste
  1. Peel pumpkins, remove seeds and chop into quarter size. Place in a large pot of cold salted water. Bring to a simmer and cook for 10-15 minutes or until fork tender. Drain completely, set aside. Peel and chop apples into bite size pieces.

  2. 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.

  3. Add cooked pumpkin to the apple-onion mixture and using a hand potato masher, mash everything well. Add broth and cider and season with nutmeg, cinnamon and sugar.

  4. Take half of the lumpy soup and put in a blender or food processor. Blend until smooth. Return to pot, add heavy cream and season with salt and pepper to taste. Simmer partially covered for 10-15 minutes or until desired consistency.

  5. Serve immediately and garnish with a dallop of sour cream and roasted pecans.

#pumpkinsoup3If you happen to have extra apples hanging around the kitchen and are tired of making apple pies, I highly recommend you take the time to make this amazing soup. I like my soup lumpy but you can adjust the consistency to your liking, it’s all up to you. And it’s the perfect time of year for a hot bowl of goodness with all these delicious flavors. Enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *