This Apple Pumpkin Soup Recipe makes a very satisfying, hearty soup for a Fall or Thanksgiving Dinner, or anytime!
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*FTC Disclosure: As an Amazon Associate
I earn from qualifying purchases with no extra cost to you
This recipe for Apple Soup serves 4 - 6, so simply adjust the ingredients if you wish to make a larger quantity of this tasty soup!
I like to use a McIntosh, Gala or Empire Apple for this soup, but almost any cooking apple will work very well!
1 1/4 pound (approx.) *sugar pumpkin, halved and seeded
2 onions, quartered
1 large apple, halved, cored and peeled
1 clove garlic
4 tsp. vegetable oil (Example: olive oil)
2 cups vegetable broth
2 cups water
4 sliced bacon, diced (I use pre-cooked "bacon bits")
1/2 tsp. caraway seeds
1/2 tsp. salt, or to taste
1 pinch pepper, or to taste
Prepare the pumpkin by peeling it and cutting the flesh into cubes, (about 1 1/2 inch size pieces).
Add the pumpkin cubes to a roasting pan.
Add the quartered onions and the garlic, and drizzle with the vegetable oil. Toss to coat.
Roast in oven at 425° F for about 40 minutes or until the pumpkin has browned and is tender, stirring once or twice.
Remove from oven, and transfer the roasted mixture to a blender or a food processor.
Add the prepared apple.
Add 1 cup of the broth to the roasting pan, and bring to a boil, scraping bottom and sides. Add broth to the blender (or food processor) contents, and puree until smooth.
If using fresh bacon:
In a large pan, cook the bacon over medium-high heat until crispy, approximately 5 minutes. Using a slotted spoon transfer the bacon to a paper lined plate, then cut into pieces, (or use "bacon bits").
Remove all but 1 tbsp. of fat from the pan.
Stir in the vegetable puree, remaining vegetable 1 cup of vegetable broth, the 2 cups water, caraway seeds, and the salt and pepper to taste.
Bring the entire mixture to a boil, then reduce heat to low to allow soup to simmer for about 5 minutes.
Serve the Apple Pumpkin Soup sprinkled with the bacon pieces.
Do You know the Difference?
Do you know the difference between a "sugar pumpkin" or a "pie pumpkin" (as they are also referred to), and a larger size pumpkin?
Most sugar pumpkins are only about 6 to 8 inches in diameter. These smaller pumpkins are more suitable for baking than the regular, larger size pumpkins. Larger pumpkins tend to have a more water, stringy flesh. Sugar pumpkins have a firmer, less stringy flesh that roasts to a much smoother consistency and texture than larger pumpkins. They also contain better and sweeter pumpkin flavour.
Sugar or Pie Pumpkins are the best choice for roasting pumpkin, making soups, and for making pumpkin puree for pies, muffins and breads.
From one pumpkin of this size, you’ll typically be able to get the same amount of puree that you do from a can of pumpkin (15-16 oz).
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