Pumpkin Apple Soup


While in college, I learned how to make this soup from my roommate. Over the years I have added a few ingredients to the recipe, creating a heartier soup. Perfect for an appetizer for your Thanksgiving or a light evening supper as you have houseguests, I hope you enjoy making this seasonal favorite.

pumpkin apple soup 2

Pumpkin Apple Soup


  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1/2 c of onion, diced
  • 2 T butter, salted
  • 1 fuji apple, diced
  • 2 cans of organic pumpkin puree
  • 2 cans of chicken (or vegetable stock)
  • 1/8 t cayenne pepper
  • 1 t cumin
  • 1 t ginger
  • 1 t cinnamon
  • 1 t salt
  • 1 C half-and-half
  • Fresh ground pepper, garnish (optional)


Begin by dicing up onion, celery, and carrots. Place butter, onion, celery, and carrot in a dutch oven on the stove on medium heat. Cook for 10 minutes or until, onion is translucent and the carrots are almost tender. Add the diced apple. Add cumin, cayenne pepper, ginger, cinnamon and salt. Cook the spices through for a few minutes. Next, add pumpkin puree and stock. Cook for an additional 20 minutes. Blend soup in blender or with immersion blender and puree until smooth. Return to stove. Add half-and-half and heat through. Serve and garnish with a drizzle of half-and-half and fresh black pepper. Enjoy!

pumpkin apple soup 3

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