Pumpkin Soup with Apple & Spices

What better way to follow up a big soup, stew and chili recipe roundup than with a brand new recipe perfect for fall? I have been wanting to try a pumpkin soup for what feels like forever, and finally got around to doing so. When I started poking around for recipe inspiration I saw a lot of similar-sounding recipes with pumpkin and spices, but then I stumbled on this one. It immediately stood out from the others because it included apple as a main ingredient, and I knew without looking at another recipe that this would definitely be my first pumpkin soup recipe. It turned out fabulous – the tartness of the apples were a perfect balance to the pumpkin. Throw in all of the additional ingredients, and this soup is absolutely bursting with flavor.

In addition to the incredible flavor and heartiness of the soup (my mom was impressed by how “hearty” this soup tasted without any protein, noodles, or any extras like that in it), this is one of the quickest soups I have ever made. From the time I unpacked the groceries until I was ladling myself a bowl, less than an hour had passed. Usually soups with this much flavor simmer for hours; being able to whip this up so quickly makes it a perfect weeknight meal, or one for last-minute company.

I tossed some pumpkin seeds on top of the soup, but I also think some dried apple slices would be delicious as well!

One year ago: Beer and Pretzel Soft Caramel Candies
Two years ago: BBQ Chicken Pizza
Three years ago: Apple Hand Pies
Four years ago: Brown Sugar Raisin Bread

Pumpkin Soup with Apple & Spices

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


1 tablespoon olive oil
1 small onion, diced
2 Granny Smith apples, peeled, cored and diced
½ teaspoon kosher salt
6 cups vegetable stock
2/3 cups natural (no sugar added) applesauce
½ teaspoon ground white pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
2 (15-ounce) cans pumpkin
¼ cup brown sugar
½ cup heavy cream


1. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes. 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.

2. Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.) Add the cream to the soup and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.) Remove from heat and serve. Garnish with sliced pumpkin seeds or dried apple slices.

(Recipe adapted from Babble's The Family Kitchen)


43 Responses to “Pumpkin Soup with Apple & Spices”

  1. Deveny on October 18, 2011 at 1:37 am

    Yum! This looks amazing. I’ve been wanting to make pumpkin soup, but I haven’t found a recipe that has what I’ve been looking for…..until now. This looks like a perfectly spiced up version of a pumpkin soup I make for my son. Can’t wait to try it.


  2. angela on October 18, 2011 at 7:07 am

    Now I’m sure the house would smell delicious making this soup. The flavors and aromas of Fall are so “feel good.”


  3. Katrina on October 18, 2011 at 7:23 am

    This soup sounds lovely. I need to try this soon!


  4. Lauren at Keep It Sweet on October 18, 2011 at 7:32 am

    This does sound wonderful, what a perfect fall soup!


  5. Jennifer@Peanut Butter and Peppers on October 18, 2011 at 7:34 am

    What a great recipe! Two of my fall favorites in one recipe!! I love that it’s a quick recipe too!! This would go great on a cool fall evening!!


  6. Alicia at AliGirl Cooks on October 18, 2011 at 7:49 am

    This looks delicious. A great Fall soup 🙂


  7. Liz @ Microwave Goddess on October 18, 2011 at 7:59 am

    Sounds wonderful!


  8. Penny Wolf on October 18, 2011 at 8:00 am

    I just baked a savory bread pudding in a pumpkin and it was great. I was thinking about pumpkin soup to be next. I am not sure. Maybe I should start with chunks of pumpkin in chili first…Your recipe looks very healthy.


  9. Leah from Sweet and Sour Showers on October 18, 2011 at 8:23 am

    I absolutely LOVE pumpkin soup and can’t wait to try this recipe with the apples. A word of caution to anyone who uses the blender – let the soup cool a little bit b/c the blender could explode from too much heat. Believe me, I speak from experience! Highly recommend an immersion blender. 🙂


  10. Patti on October 18, 2011 at 12:09 pm

    Yay! just told my husband over lunch that I thought I’d use our “volunteer pumpkins” for some soup tonight! so…here I go! Sounds so yummy for a grey fall day! Can’t wait to try it…Thanks.


  11. Steve @ The Black Peppercorn on October 18, 2011 at 12:19 pm

    looks great! I love pumpkin soup and made one a couple weeks ago. Fall season has some great flavours!!


  12. Colleen @ What's Baking in the Barbershop?! on October 18, 2011 at 12:20 pm

    What a fabulous fall soup! I’m on a pumpkin kick and have been for a while…and I don’t see it ending anytime soon either 🙂 Perhaps this soup will have to make an appearance this fall!


  13. Brooks at Cakewalker on October 18, 2011 at 12:31 pm

    Michelle, the timeliness of this post is perfect…over the weekend I harvested the pumpkins I had growing in the yard! Now I’ll have a “go to” recipe. Your Mom’s remark about how hearty it was without protein or other accoutrements is reflected in how delicious looking the photographs depict the soup. Brava!


  14. CouponClippingCook on October 18, 2011 at 12:51 pm

    Only 15 minutes for prep and 30 minutes to cook….this sounds easy and delicious. Love the idea of the granny smith apples in it too.


  15. Melissa on October 18, 2011 at 2:12 pm

    I was just thinking I needed a new soup recipe for lunches. This looks perfect! Bookmarking to make tomorrow! 🙂


  16. tom@morethanpepper on October 18, 2011 at 2:35 pm

    much better than a pillowcae full of sugar


  17. Angie on October 18, 2011 at 5:22 pm

    Thanks for using my recipe as inspiration. I am very humbled!


  18. Stephanie @ Eat. Drink. Love. on October 18, 2011 at 6:01 pm

    This soup looks like fall in a bowl! So yummy!


  19. angshink on October 18, 2011 at 6:08 pm

    WONDERFUL! I made this for dinner tonight. Super easy and VERY good! My children liked it also. I wanted to note that a few days ago I had pumpkin soup at a luncheon. It was wonderful as well. It had curry in it. After I made the soup as the directions say above I added curry powder to taste. If you like curry you may want to try adding some to this soup. Fabulous!


  20. Jenn@Baking Jenn's Blog on October 18, 2011 at 7:53 pm

    This looks yummy!


  21. Sarah K. @ The Pajama Chef on October 19, 2011 at 1:29 pm

    i love the sound of this! i make a pumpkin soup that’s definitely on the creamy/savory side, but i like the idea of trying it a little sweet too.


  22. Priyanka on October 19, 2011 at 4:37 pm

    Yummy…stunning color and super tempting


  23. Kita on October 20, 2011 at 9:23 am

    I just realized I have never tried pumpkin soup before. I must change that asap!


  24. Ally on October 20, 2011 at 4:04 pm

    This looks like a hug in soup form.



  25. Alice on October 25, 2011 at 12:09 pm

    Hello! In the uk you can’t buy pumpkin in cans! How many grams of real pumpkin would i use to replace the cans in this recipe? i must eat this soup!!


    • Michelle on October 25th, 2011 at 11:34 pm

      Hi Alice, The gram equivalent of 30 ounces, which according to a quick conversion in Google, is about 850 grams.


  26. Erica on November 6, 2011 at 10:59 pm

    I made this soup tonight and it was delicious. My only substitutions were that I used fat free Greek yogurt instead of cream, and I used fresh sage instead of dried. I had serve yourself garnish options of chopped scallions, low-fat sour cream, diced apples and toasted pumpkin seeds. It was a success!


  27. Katt S. on September 29, 2012 at 8:29 am

    I made this soup last night and it was great! Next time I will cut down on the white pepper and I used three apples and cooked shredded carrots with the onion and apple. I also used a little bit of pumkin pie spice along with the other spices. It is a wonderful fall soup and is very easy to make. It could be made with fresh pumpkin and butter nut squash as well.


  28. Lillian on October 9, 2012 at 11:15 pm

    I thought the granny smith flavor was too much; I had gala apples I was using for a stuffed mushroom recipe, I think I would have preferred that. Otherwise, this was a really good recipe. 🙂


  29. morri on November 2, 2012 at 1:27 pm

    I made this for dinner today. It tasted much like my beloved apple & cider soup, only more mild and creamy, and, of course, more pumpkin-y. I added much more nutmeg (over 1/2 tbsp), as it sort of disappeared in the soup, which was a shame, because it’s such a wonderful spice. I served it with chopped scallions and roasted pumpkin seeds. I loved it so much that I could just dive into the soup headfirst, but my husband kept saying that it was pretty good, but still needed a little more of something (he perked up when I suggested that it was probably bacon :).


  30. Mikol on December 1, 2012 at 2:21 pm

    This sounds delicious! I have never made pumpkin soup, and like you, after reading a dozen+ recipes, this one with apple is the one I am going to try.
    One question though…if I want to use fresh pumpkin, how much do I need to substitute for the canned?? Thanks!


    • Michelle on December 2nd, 2012 at 11:13 am

      Hi Mikol, You would need to make your own pumpkin puree (there are some sources online that can walk you through it) and then use the same amount called for in the recipe.


  31. janice buvel on October 10, 2013 at 7:02 pm

    Just made for dinner, added Jimmy Dean sage sausage, de-lish. WINNER!!!


  32. Mia on October 12, 2013 at 2:16 pm

    I made this last night and it was a big hit. It’s more savory than I expected, but had a smooth, comforting flavor and was excellent with pumpkin seeds added in for a little more texture. And it took about an hour start to finish! I served with a quiche and a cranberry walnut salad.


  33. Jen on October 15, 2013 at 4:31 pm

    I just made this, minus the brown sugar. I also used half and half, and an apple from our neighbors tree. Wow. Yum! I haven’t even eaten a whole bowl yet but I’m going to bring a crockpot full of this to my next family get-together. Thanks for posting! Yum 🙂


  34. Elizabeth on October 27, 2013 at 7:44 pm

    I just made this soup and it is wonderful!! So warm, spicy, and filling. It tastes just like Fall should. I should have used less pepper though because it was really spicy, but it was perfect otherwise. I saw that some people used pumpkin pie spice so I will try that next time too, and maybe add a little more nutmeg. It made a pretty big batch too, so I can enjoy this for the rest of the week. Thank you so much for the delicious recipe!!


  35. Beth on November 28, 2013 at 11:42 am

    I made this today and it was too sweet for me. I did a quick internet search and after seeing some other similar recipes I added some cumin and chili powder. Made all the difference to me. Thanks for the recipe!


  36. faye on October 6, 2014 at 4:39 pm

    Hi Michelle, could you cook this in a slow cooker?


    • Michelle on October 9th, 2014 at 11:00 am

      Hi Faye, It’s a pretty quick soup, and I would recommend doing the sautéing step on the stovetop. I think after that you could probably transfer to a slow cooker if you’d like.


  37. Cwayezaugg on October 17, 2014 at 8:19 pm

    I made this soup tonight, it was great, made it with fresh pumpkin honey instead of sugar and coconut milk instead of cream.


    • Melody on November 7th, 2014 at 12:11 pm

      That sounds good. I’ll have to try that next time. I don’t know if I’d use coconut milk, though. I just added a bit of cinnamon.


  38. Ry on November 4, 2014 at 12:15 am

    Made this tonight… it wasn’t bad, but… I couldn’t finish my bowl. I should have clued in when my husband asked why my pumpkin soup was green. I used galas instead of granny smiths, and although a little lemon juice helped, it was just too much sage/thyme for my tastes. I think it needs more nutmeg and less of the others.


  39. Melody on November 7, 2014 at 12:07 pm

    This was pretty good, but I felt like it was missing something, so I added some cinnamon and it tasted complete. Just about a teaspoon give or take.


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