Pumpkin-Apple Soup Recipe

Name: Pumpkin-Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup pine nuts; 2 tablespoons butter; 2 large onions, chopped; 4 garlic cloves, chopped; 1 tablespoon fresh ginger; 6 cups chicken stock; 3 cups cooked pumpkin or 3 cups canned pumpkin puree; 4 tart apples, cored & chopped (such as northern spy); 2 cups half-and-half cream; ½ cup sour cream

Servings: persons

¼ cup pine nuts
2 tablespoons butter
2 large onions, chopped
4 garlic cloves, chopped
1 tablespoon fresh ginger
6 cups chicken stock
3 cups cooked pumpkin or 3 cups canned pumpkin puree
4 tart apples, cored & chopped (such as northern spy)
2 cups half-and-half cream
½ cup sour cream

1
Toast pine nuts in heavy skillet 5 - 7 minutes stirring occasionally.
2
Set aside.
3
In a large saucepan, melt butter over medium heat.
4
Add onions, garlic & ginger; cook 3 - 5 minutes till onions are soft.
5
Stir in stock, pumpkin & apples and bring to a boil over medium high heat, stirring occasionally.
6
Reduce heat to medium low and cook, covered, for 15 minutes until apples are tender.
7
Puree soup with an immersion blender.
8
Stir in Half & Half.
9
Season with Salt & Pepper.
10
Garnish with a swirl of sour cream and a sprinkle of pine nuts.

1438

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup pine nuts, 2 tablespoons butter, 2 large onions, chopped, 4 garlic cloves, chopped, and more.

Yes, Pumpkin-Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin-Apple Soup

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