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[/donotprint]

Pumpkin Soup with Apple & Spices

A spiced soup perfect for fall.
4.67 (3 ratings)


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 Granny Smith apples, peeled, cored and diced
  • ½ teaspoon (0.5 teaspoon) kosher salt
  • 6 cups (1.41 l) vegetable stock
  • cups (133.33 g) natural no sugar added applesauce
  • ½ teaspoon (0.5 teaspoon) ground white pepper
  • ½ teaspoon (0.5 teaspoon) ground sage
  • ½ teaspoon (0.5 teaspoon) dried thyme
  • ¼ teaspoon (0.25 teaspoon) ground nutmeg
  • 30 ounces (850.49 g) canned pumpkin
  • ¼ cup (55 g) brown sugar
  • ½ cup (119 ml) heavy cream


  • 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.
  • 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.
Calories: 235kcal, Carbohydrates: 37g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 1152mg, Potassium: 430mg, Fiber: 6g, Sugar: 25g, Vitamin A: 22885IU, Vitamin C: 10.4mg, Calcium: 65mg, Iron: 2.3mg

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