Creamy Pumpkin Soup
User Reviews
4.8
Creamy Pumpkin Soup
Description
Creamy Pumpkin Soup combines the earthiness of canned pumpkin with the tartness of Granny Smith apples and the subtle sweetness provided by unsweetened applesauce and brown sugar. Sautéing onions and apples with olive oil and salt softens and develops base flavors. The soup is infused with sage, thyme, nutmeg, and white pepper, enhancing its aromatic profile while white pepper contributes a sharper, brighter note compared to black pepper. After simmering and tenderizing the fruit and vegetables in vegetable stock, the mixture is blended to achieve smooth consistency. Adding heavy cream at the end enriches the texture and mellows the seasoning.
This soup works well served warm as a starter and pairs nicely with breads such as Cheddar Bay Biscuits or cornbread, or alongside a simple salad. Garnishes like pumpkin seeds or dried apple slices add crunch and accentuate seasonal flavors. Leftovers store well refrigerated for up to five days and can also be frozen for up to two months, with thawing recommended overnight in the fridge and gentle reheating.
Using unsweetened applesauce prevents the soup from becoming overly sweet, and the recommended use of white pepper helps maintain a balanced flavor profile. If desired, alternatives for heavy cream such as yogurt, coconut milk, or half-and-half can be used for finishing. The soup’s texture can be thinned with additional cream or water after blending.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, small
- 2 apple peeled, cored and diced, Granny Smith variety
- ½ teaspoon kosher salt
- 6 cups vegetable stock
- ⅔ cups applesauce natural, no sugar added
- ½ teaspoon ground white pepper
- ½ teaspoon sage ground
- ½ teaspoon thyme dried
- ¼ teaspoon ground nutmeg
- 30 ounces pumpkin canned
- ¼ cup brown sugar
- ½ cup heavy cream
Instructions
- 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.
Notes
- Use unsweetened applesauce to avoid excessive sweetness in the soup.
- White pepper offers sharper, brighter flavor than black pepper and complements the pumpkin well; black or pink pepper can be used but will alter the taste.
- Substitute heavy cream with yogurt, coconut milk, or half-and-half if preferred.
- Garnish options include pumpkin seeds, dried apple slices, fresh sage (plain or fried), or homemade croutons.
- Serve the soup with breads like Cheddar Bay Biscuits, shaved Brussels sprout salad, homemade cornbread, or a grilled cheese sandwich.
- Store the soup refrigerated in airtight containers for up to 5 days.
- Freeze the soup in airtight containers or freezer bags for up to 2 months; thaw overnight in the fridge and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 865mg | 36% |
| Potassium | 324mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 17173IU | 343% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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