Pumpkin Apple Soup
This recipe for pumpkin apple soup is healthy, delicious, and perfect for fall. It’s a great way to use apples from apple picking or the store while they are still in season. Your family will absolutely love it.
Health Benefit: Pumpkin contains beta-carotene an antioxidant that promotes health and prevents disease. Pumpkin also contains vitamin A to support healthy vision and vitamin C to support immune health. It also provides minerals like calcium, potassium, and magnesium which support heart health. Apples are an excellent source of fiber which supports bowel health and helps to keep us fuller for longer.
- Large pot
- Large spoon
- Serving bowls
3 cups of apples, peeled and chopped
2, 15 oz cans of pumpkin
2-3 cups low sodium chicken broth (add less for a thicker consistency)
1/2 cup onion, chopped
2 TBSP olive oil
1-2 cloves of garlic
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
1/4 tsp black pepper
Tart apples like Granny Smith work well in this recipe. You can also substitute chicken stock for water or vegetable stock. If using water, you may need to add more spices to taste.
Step by Step Instructions
In a large pot over medium-heat, sauté apples and onions in olive oil for 2-5 minutes or until tender
Add canned pumpkin, chicken broth, and spices
Reduce heat; Cover and simmer for 30-45 minutes
Remove from heat and allow to cool; Add to blender in batches and blend until smooth