Apple Pumpkin Soup Recipes

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APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Relish autumn's color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. "For a treat, serve in hollowed-out small pumpkins," suggests Pat.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 12 servings (about 2 quarts).

Number Of Ingredients 12

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon each ground cinnamon, nutmeg and ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. , Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 389mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.

Provided by LilPinkieJ

Categories     Apple

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

4 slices bacon, diced
2 tablespoons butter
4 red apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup white wine
1/2 cup apple cider
2 1/2 cups canned pumpkin
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 cup cream

Steps:

  • In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
  • Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
  • Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9

PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm, but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. -Rebecca Phillips, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 can (15 ounces) solid-pack pumpkin
2 tart apples, peeled and cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon Louisiana-style hot sauce
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces smoked sausage, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons brown sugar
Sliced apple, optional

Steps:

  • In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours., Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.

Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 1216mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Make and share this Apple Pumpkin Soup recipe from Food.com.

Provided by Suzie_Q

Categories     Apple

Time 9h45m

Yield 2 quart, 12 serving(s)

Number Of Ingredients 14

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
  • Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  • In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
  • Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
  • Stir in apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 107.7, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.8, Sodium 468.6, Carbohydrate 16.7, Fiber 2.5, Sugar 11.2, Protein 2.9

PUMPKIN SOUP WITH ANCHO AND APPLE



Pumpkin Soup With Ancho and Apple image

Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois. It's the state that produces the most pumpkin for canning. This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe. His original calls for fresh squash or pumpkin - about 1 1/2 pounds, peeled, seeded, cut in chunks and added to the pot with the apple. But Mr. Bayless was amenable to adapting his recipe for canned purée, paying homage to Illinois.

Provided by Florence Fabricant

Categories     dinner, lunch, soups and stews, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup pepitas (shelled pumpkin seeds)
1 medium onion, sliced 1/4-inch thick
1 dried ancho chile, stemmed, seeded and torn in small strips
1 apple, peeled, cored and chopped
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon, preferably Mexican canela
3 cups plain canned pumpkin (about 1 1/2 cans)
Salt to taste
1/2 teaspoon sugar
1/2 cup Mexican crema, or crème fraîche, mascarpone or sour cream

Steps:

  • Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
  • Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
  • Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 350 milligrams, Sugar 7 grams, TransFat 0 grams

CURRIED PUMPKIN SOUP



Curried Pumpkin Soup image

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Provided by Debbe Hallborg

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
  • Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
  • Puree soup in a food processor or a blender.
  • Return soup to saucepan; reheat, covered, over low heat.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g

PUMPKIN SOUP WITH APPLE SCHNITZ "CROUTONS" '21' CLUB



Pumpkin Soup with Apple Schnitz

Categories     Soup/Stew     Food Processor     Onion     Thanksgiving     Halloween     Apple     Celery     Leek     Carrot     Pumpkin     Gourmet

Yield Makes about 16 cups

Number Of Ingredients 14

4 pounds pumpkin or other winter squash such as butternut or Hubbard, halved and strings and seeds discarded
2 tablespoons unsalted butter
3 large carrots, chopped
4 celery ribs, chopped
2 large onions, chopped
1 leek (white and pale green part only), halved lengthwise, washed well, and chopped
12 cups chicken broth or water
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup pure maple syrup
1 cup heavy cream
Garnish: apple Schnitz "croutons":
1 tart apple such as Granny Smith
1/4 cup firmly packed light brown sugar

Steps:

  • Preheat oven to 350°F.
  • In a shallow baking pan arrange squash, cut sides up, and bake 45 minutes, or until soft. Spoon out pulp (there should be 6 to 8 cups) and purée in a food processor.
  • In a large heavy kettle heat butter over moderate heat until foam subsides and cook remaining vegetables, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add broth or water, squash purée, cinnamon, and nutmeg and simmer, covered 40 minutes. Stir in syrup and cream and simmer, uncovered, 5 minutes. Season soup with salt and pepper.
  • Cool soup slightly and in a food processor or blender purée in small batches until smooth, transferring to a large bowl. Return soup to kettle and reheat if necessary. Serve soup garnished with croutons.
  • Preheat oven to 300°F.
  • Peel and core apple and halve lengthwise. In a food processor fitted with 2-millimeter slicing disk or with a mandoline or other hand-held slicing device cut apple into paper-thin slices. On a large non-stick baking sheet or a large baking sheet lined with parchment paper spread slices in one layer and sprinkle evenly with brown sugar. Bake slices in middle of oven 20 minutes, or until crisp and golden, and transfer immediately to racks to cool. Makes about 12 "croutons."

CHEESE PUMPKIN SOUP WITH SAGE AND APPLE



Cheese Pumpkin Soup With Sage and Apple image

For cooking, forget the giant pumpkins that are meant for life as jack o'lanterns. The flat, lesser known heirloom variety called the Long Island cheese pumpkin is the prizewinner. This sweet, beige pumpkin gets its name from its resemblance to a wheel of cheese. Making pumpkin soup is a go-to way to prepare the fruit. As with any soup, the key is the quality of stock used. It should add flavor, but not too much or it will eclipse the taste of the pumpkin. Vegetable stock is the best choice here. Roasting the pumpkin with the seeds intact (except for a handful to be used as garnish) intensifies the flavor and adds a slight nuttiness to the soup. Adding sage and some raw apple brings aroma and acidity to the recipe. Finish with pumpkin oil for added richness.

Provided by Jeff Schwarz And Greg Kessler

Categories     soups and stews, main course, side dish

Time 1h15m

Yield 4-6 servings

Number Of Ingredients 8

1 cheese pumpkin, cut in half from stem to bottom
2 carrots, peeled
1 medium onion
6 cups vegetable stock
12 sage leaves
1 cup plus 2 tablespoons olive oil
2 apples, peeled and halved, cores removed, chopped
Salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees.
  • Remove about 1 cup of seeds from the pumpkin halves. Clean off any pumpkin meat from the seeds before setting them aside.
  • Rub the pumpkin halves with 1 tablespoon of olive oil and place them seed side down on a sheet tray lined with aluminum foil. Cook in the oven for about 50 minutes or until a sharp knife easily pierces the skin and flesh.
  • Meanwhile, cut the carrots and onion into a medium dice and sauté them in the remaining tablespoon of olive oil over low heat until tender. Set aside.
  • Heat 1 cup of olive oil in a small saucepan over medium heat. When it begins to simmer, add 3 to 4 sage leaves at a time, frying them for about 6 to 8 seconds each. Remove the leaves with tongs or a slotted spoon and place on a plate lined with paper towels. Continue this process until all the sage is fried. Turn off the heat.
  • Immediately place the reserved pumpkin seeds in the leftover, sage-infused oil, for about 20 seconds or until they begin to brown. Pour the contents of the pan into a metal strainer set over a metal bowl.
  • Place the seeds on a plate lined with paper towels and sprinkle generously with salt. Set the oil aside to cool.
  • When the pumpkin is cooked, remove it from oven and let it cool for 10 minutes. Then remove and discard any seeds from the flesh.
  • Scoop out the pumpkin meat from one pumpkin half and place it in a blender. Add half of the cooled carrots and onions, and one chopped apple to the blender. Add vegetable stock to the ¾ mark on the blender and close the lid. Blend on low, then gradually increase the speed as the ingredients combine. Pour the contents into a large pot or bowl. Repeat with the remaining sautéed carrots and onions, chopped apple and vegetable stock.
  • Add salt and pepper to taste.
  • To serve: ladle soup into bowls. Garnish with pumpkin seeds, 2 to 3 sage leaves and a drizzle of the reserved pumpkin-sage oil.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 34 grams, Carbohydrate 31 grams, Fat 41 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 1432 milligrams, Sugar 15 grams

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