Pumpkin Soup with Apple & Spices

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Pumpkin Soup with Apple & Spices


  • 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.

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(Recipe adapted from Babble’s The Family Kitchen)

All images and text ©Brown Eyed Baker, LLC.