Pumpkin Apple Soup


This recipe is part of a Seasonal Chef post on Squash v. Pumpkin.

Holiday cooking: Ideas and recipes for Halloween.

More recipes: great one-post meals.

Pumpkin Apple Soup

Pumpkin Apple Soup

Makes 1 quart


  • 1 tablespoon extra virgin olive oil
  • ½ cup Vidalia onion, about ½ onion
  • Kosher salt, freshly ground black pepper
  • 1 cup apple cider
  • 2 cups chicken or vegetable stock
  • 1 lb. pumpkin, about 4 cups, chopped 2” pieces
  • 1 apple, peeled, cored and chopped
  • 2 whole sage leaves
  • 1 sprig thyme
  • Kettle Corn, (sweet and salty popcorn), optional garnish


  1. Place a small heavy bottom pot over medium heat and add the oil and onion along with ¼ teaspoon of salt and pepper and sauté until soft, about 5 minutes. Add the apple cider, stock, pumpkin and apple and mix to combine. Bring to a boil and lower the heat to a simmer. Add the herbs and cook until the pumpkin and apple are soft. If you can take the back of a spoon and press the pumpkin up against the side of the pot you know it’s done.
  2. Remove from heat and allow it to cool slightly. Fish out one of the sage leaves and the thyme branch. Using an immersion or regular blender puree the soup until smooth. Taste for seasoning and serve warm.
  3. Just for fun I topped mine with a few kettle corn popcorn kernels for a cute garnish!


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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