Pumpkin Soup with Apple & Spices

This Pumpkin Soup with Apple & Spices is everything you love about fall, all in one convenient bowl. And it gets better—it’s also one of the easiest soup recipes I’ve ever made!

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 this would be the pumpkin soup recipe to try.

It turned out fabulous – the tartness of the apples was a perfect balance to the pumpkin. Throw in all of the additional ingredients, and this soup is absolutely bursting with fall flavors.

In addition to the incredible flavor and heartiness of the soup, this is one of the quickest soups I have ever made. From the time I unpacked the groceries to when 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.

What You’ll Need

Many of the ingredients in this pumpkin soup recipe are pantry staples, so your shopping list should be a short one! Here’s what you’ll need:

• Olive oil
• Onion
• Granny Smith apples
• Kosher salt – Kosher salt has larger crystals than table salt, so if you’re using table salt instead, start with a smidge less, then taste and add more if needed.
• Vegetable stock – Vegetable stock isn’t the same as broth; broth is unseasoned. If you use broth, season the soup to taste.
• Natural no sugar added applesauce – AKA unsweetened applesauce.
• Ground white pepper
• Ground sage
• Dried thyme
• Ground nutmeg
• Canned pumpkin – Make sure you use pumpkin puree, not pie mix.
• Brown sugar
• Heavy cream

What is the difference between white and black pepper?

White pepper has a distinctive flavor that’s sharper and brighter than your everyday black pepper, and it pairs well with earthy flavors like pumpkin. Although you can use black or pink pepper, I recommend using white pepper in this soup because it adds a certain something that makes the recipe special.

How to Make Pumpkin Soup

I promised you an easy soup, and you’ll see that this recipe delivers! It’s great for those busy fall evenings when you want a cozy dinner that comes together fast.

Sauté the onion and apples. Heat a Dutch oven or large stock pot over medium heat. Add the olive oil and once it’s shimmering, add the onion, apples, and salt. Cook until the onions are soft and translucent, about 7 minutes. 

Bring the soup to a boil. Pour in the vegetable stock, then add the applesauce, white pepper, sage, thyme, and nutmeg. Bring the soup to a boil and continue to cook until the apples are tender, about 5 minutes.

Finish the soup. Reduce the heat to medium. Stir in the pumpkin and brown sugar and continue to cook for 10 to 15 more minutes. Use an immersion blender to puree the soup until it’s smooth, or use a blender to blend the soup in batches. Add the cream and heat over low; add more cream or water if you’d like the soup to be thinner. Remove from heat and ladle the soup into bowls.

Tips for Success

This pumpkin soup is a cinch to make, but following these tips will help you get perfect results every time.

• Don’t use regular applesauce. If you do, the soup will be cloyingly sweet. Look for an applesauce that lists only apples as the ingredient.
• Want to substitute something for the heavy cream? Readers have reported using yogurt, coconut milk, and half-and-half with success.
• Use freshly ground nutmeg if you can. No worries if all you have on hand is ground nutmeg in a jar, but fresh nutmeg really complements the fall flavors in this pumpkin soup.

Serving Suggestions

Here are a few ideas for garnishing and serving pumpkin soup:

• I tossed some pumpkin seeds on top of the soup, but I also think some dried apple slices would be delicious as well!
• If you happen to have fresh sage on hand, you can thinly slice it and fry it in butter until it’s crisp, then use that as a garnish.
• Homemade croutons are amazing in a creamy soup like this.
• Serve with Cheddar Bay Biscuits, Shaved Brussels Sprout Salad, or Homemade Cornbread. Pumpkin soup is also great with a classic grilled cheese sandwich!

How to Store & Reheat Leftovers

Pumpkin soup will last in the fridge for up to 5 days or can be frozen for up to 2 months. To save space, I like freezing soups in large freezer bags so they can be laid flat and stacked. 

To reheat, simply spoon the amount of soup you would like to eat into a pot and warm over medium heat on the stove until it reaches your desired temperature. You can also reheat soup in the microwave. For this, spoon the soup into a bowl, cover it with a plate and reheat it until warm. Pause halfway through to stir the soup. I always recommend covering a soup when reheating in the microwave to avoid splattering.

Photography by Mihaela Sebrek.