Best Apple Pumpkin Soup Recipes

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
• While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
• Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

ROASTED PUMPKIN SOUP WITH APPLE AND GINGER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
• Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
• Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
• Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
• Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.

APPLE PUMPKIN SOUP

Steps:

• In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. , Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through.

PUMPKIN APPLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours., Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.

PUMPKIN APPLE SOUP

Steps:

• In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
• Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
• Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

CHEESE PUMPKIN SOUP WITH SAGE AND APPLE

Steps:

• Preheat the oven to 350 degrees.
• Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
• Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
• Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
• Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
• Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
• Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
• When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
• Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
• Add salt and pepper to taste.
• To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.

APPLE PUMPKIN SOUP

Steps:

• In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
• Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes. Cool slightly.
• In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
• Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
• Stir in apple juice, cream, salt and pepper; heat through.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH (FROM RACHAEL RAY)

Steps:

• Make the Vegetable Base (steps 2-6).
• Heat a medium size pot over medium to medium high heat.
• Add the oil, then the butter (the oil prevents the butter from burning); I prefer unsalted butter, but salted is OK-- just adjust the amount of salt you use in the seasoning step appropriately.
• Once the butter has melted, add the celery, onion, and bay leaf; If you don't have fresh bay, you can use dried, but you'll have to use less and the amount will depend on how old your herb is.
• Season with salt and pepper (Remember, you'll be able to adjust seasoning later, and if you're using canned chicken stock, it can be very salty, so if in doubt, go lightly at this stage).
• Cook until tender, 6-7 minutes.
• Add the Roux (steps 8-10).
• Add the flour, poultry seasoning and hot sauce (I use Tabasco, but any brand will do).
• Cook for 1-2 minutes, to let the flour cook-- you want a golden brown color, not a dark brown.
• Whisk in the chicken stock (I use a low sodium variety, but again, as long as you adjust for the amount of sodium, any brand will do) and bring the liquid to a bubble (above a simmer, but not a boil).
• Add the Pumpkin and Main Ingredients (steps 12-15).
• Whisk in the pumpkin in large spoonfuls.
• Simmer for 10 minutes to let all the ingredients thicken and the flavors come together.
• Add the cream and nutmeg and stir to combine.
• Reduce the heat to low and keep warm until ready to serve.
• To Make the Chili Cran-Apple Relish (garnish), combine all the relish ingredients (apple, onion, lemon juice, cranberries, chili powder, honey, cinnamon), then adjust the seasonings in the relish.
• To Serve (Presentation), adjust the seasonings in the soup, serve the soup in shallow bowls, and put several spoonfuls of the relish on top.
• Enjoy!

CURRIED PUMPKIN APPLE SOUP

Steps:

• In a large saucepan, saute the apples, onion and leek in butter until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cream; heat through (do not boil)., Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. If desired, garnish with cilantro.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

Steps:

• Directions Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish. Top with pumpkin seeds.

PUMPKIN APPLE BACON SOUP

Steps:

• 1. Peel and finely chop onion and set aside.
• 2. Core, peel and chop apples into small to medium chunks and set aside.
• 3. Prepare bacon by cooking crisp, then crumbling into bacon bits, and set aside.
• 4. In a large dutch oven, heat the bacon grease, then add in the onions, apples and spices until onions are translucent (approximately 8-10 minutes) medium-high heat.
• 5. Add in the chicken broth and bring to a boil on high heat until the apples are soft.
• 6. Reduce heat to medium, add in pumpkin and bacon. Allow to simmer for 20-30 minutes, stirring occasionally.
• 7. With an immersion blender, puree the soup, adding in the heavy cream. (You may substitute softened, chunked cream cheese also).
• 8. I do not have an immersion blender, so I placed the soup in batches in my blender adding in the cream. Soup will be velvety. Like a bisque. You may also, leave some bacon bits aside to garnish on top and add some pumpkin seeds to the top for a nice added touch.

RACHEL RAY'S PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

PUMPKIN SOUP WITH ANCHO AND APPLE

Steps:

• Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
• Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
• Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

PUMPKIN SOUP WITH APPLE SCHNITZ "CROUTONS" '21' CLUB

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor.
• In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper.
• Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons.
• Preheat oven to 300°F.
• Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons."

PUMPKIN SOUP WITH ANCHO AND APPLE RECIPE - (5/5)

Steps:

• 1. Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. 2. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. 3. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

SAVORY PUMPKIN AND APPLE SOUP

Steps:

• In a stock pot, heat the olive oil over medium-high heat. Add the bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add garlic, carrots, celery, pumpkin, salt and pepper, and cook 6-8 minutes, stirring occasionally. Add brandy and stir to deglaze the pot. Add the apples, apricots, nutmeg, allspice, curry paste, molasses and lemon juice. Cook, stirring from time to time, for another 3-4 minutes. Add the chicken stock, apple cider and thyme, and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 30-40 minutes until apples, pumpkin and veggies are very soft. Remove stems of thyme (leaves will have fallen off). Remove from heat and using caution, puree in batches in a blender until smooth. Return to the cleaned pot and rewarm over medium-low heat just until steaming hot and bubbles break the surface - do not allow to boil. If soup is too thick add chicken stock to preferred consistency. Taste and add salt/pepper as desired. Ladle into warmed bowls, sprinkle with grated cheddar, walnuts and chives. NOTES: - pumpkin may be substituted with squash or yams - unsweetened apple juice may be used instead of apple cider - curry powder may be used instead of curry paste - garlic croutons topped with caramelized onions are also a tasty garnish - may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days - soup freezes well and keeps 3 months

PUMPKIN AND APPLE SOUP RECIPE - (4.5/5)

Steps:

• Preheat oven to 400ºF. Oil the inside of the pumpkin and season with salt. Place cut-side down on a baking sheet and bake in the oven 30 minutes, or until the pumpkin meat is fork-tender. Remove from oven. When cool enough to handle, use a spoon to scoop out the roasted pumpkin. Set aside. In a large pot, melt butter over moderate heat. Once the butter is just beginning to brown, add onion and sauté 5 minutes. Add the apple, garlic, brown sugar, cinnamon, white pepper, nutmeg and cayenne, and cook for 3 minutes, stirring. Add roasted pumpkin, broth and cider, stirring to incorporate, then season with Kosher salt and bring to a boil. Reduce heat to low and simmer 20 minutes. Stir in cream and let cool for 10 minutes. Transfer soup to a blender (or use an immersion blender in the pot) and purée until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan to reheat. Serve warm and garnish with freshly diced apple and candied walnuts. MAKE AHEAD Like most soups, this one is even better made the day before. Reheat before serving.

PUMPKIN SOUP WITH ANCHO AND APPLE

Steps:

• Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

DAD’S PUMPKIN APPLE SOUP WITH HAM

Steps:

• 1. In a large pot, cook the bacon over moderate heat until almost crisp. Add 2 tablespoons of the butter and let melt. Add the apples, carrot, onion, celery, leek and garlic and cook, stirring frequently, until the vegetables are soft, about 10 minutes. 2. Add 1/4 teaspoon of the cinnamon, the allspice and nutmeg and cook, stirring, for 1 minute. Add the wine, cider and Calvados and cook until almost dry, about 5 minutes. Add the pumpkin puree, stock, ham hock, bouquet garni, cloves and salt and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour. Add the pepper. Discard the bouquet garni and cloves. 3. Remove the ham hock. When it is cool enough to handle, pull the meat from the bone. Cut the meat into small pieces and reserve. 4. Puree the soup in a food mill or food processor. Add the ham.

PUMPKIN APPLE CIDER SOUP

Steps:

• SET a large heavy bottomed pot over medium heat. Add the olive oil, and then add the onion, apple, and a pinch of kosher salt. Sauté for about 5 minutes or until the onions are soft and translucent.
• POUR in the chicken stock, cider, thyme, and pepper and bring the mixture to a boil for one minute. Then, add the pumpkin and stir the ingredients together until smooth. Use an immersion blender to puree it until smooth.
• STIR in the cream and sugar until the sugar is completely dissolved. Simmer the soup for about ten minutes, or until heated through. Serve warm.