I was in the mood for festive food the other day. I was also feeling a little extra creative.
Over the winter, I love cozying up with soup—I find it comforting to make and always so reliable. Who is with me?
It occurred to me that the blog was lacking a good holiday soup recipe—one with pumpkin + all the spices. So I set out to create a good pumpkin soup, and ended up with something extra unique.
Pumpkin + apple—how more festive does it get? I stewed up some apples for texture in the soup, added some hot spices, threw in some walnuts for crunch and came up with one of my favorite soups ever to hit this blog!
Let’s make creamy pumpkin soup with stewed apples!
One thing that I love about this recipe is how fast it is to whip up—thanks to canned pumpkin + vegetable broth. Don’t get me wrong, I love smell of soup with hearty veggies cooking down on the stove—but sometimes I need something fast. Besides chopping up one apples, we’re keeping the preparation on a minimum here. After you get this soup steaming, its basically up to you when you serve it.
Second, I also love super thick + creamy soups, but often miss the multi-texture element. Enter the stewed apples + walnuts. This mixture really add the something extra to my pumpkin soup. If you’re looking for a delicious side to your holiday dinner—this recipe is for you. It will come together easy, yet taste like to put in the work of a gourmet soup.
I hope this holiday soup sits on your table this winter! My Creamy Pumpkin Soup with Stewed Apples is:
Warm + Cozy
A Touch Crunchy
Sweet + Spicy
& Perfectly Festive
If you enjoy this soup recipe you might also like my creamy broccoli “cheddar” soup, thai peanut soup with kale, southwest 3-bean chili, curried lentil soup, or summer corn chowder.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Creamy Pumpkin Soup with Stewed Apples
- 2 Tbsp. pure maple syrup
- 1 tsp. coconut oil
- 1 tsp ground cinnamon
- 2 cloves garlic minced
- 1/2 large green apple chopped
- 1 15- ounce can pumpkin puree
- 2 Tbsp. hard cider optional
- 1 tsp dried thyme
- 1/4 tsp nutmeg
- 1/2 tsp cayenne
- 1 tsp salt
- pinch black pepper
- 1 1/2 cup vegetable broth
- 1 tsp coconut oil
- 1/2 large green apple chopped
- 1/4 cup walnuts roughly chopped
- 1/2 Tbsp. pure maple syrup
- 1/2 tsp cinnamon
- pinch salt
- 1/4 cup water
For the soup:
- In a large soup pot over medium heat, combine the maple syrup, coconut oil, cinnamon, garlic and apple. Sauté for 5 minutes or until mixture is very fragrant.
- Pour in the pumpkin puree, optional hard cider, dried thyme, nutmeg, cayenne, salt, and black pepper. Continue to stir mixture for 2 minutes, making sure soup does not stick to edges of the pot.
- Add in the vegetable broth, stir to combine and let cook on low for 15 minutes.
For the stewed apples:
- Heat a skillet over medium heat. Add the coconut oil, apple, maple syrup, cinnamon and salt. Sauté for 5-10 minutes. As soon as mixture begins to dry, add water—1 Tbsp. at a time. Once apples are soft, with slightly crispy edges, remove from heat.
- Serve soup topped with stewed apples. Leftovers will keep for up to 3 days refrigerated in airtight container though best enjoyed day-of.