Pumpkin Soup

We love the flavor of this Pumpkin Soup. The seasonings and the added apple make this recipe a must try this fall or anytime really. We used canned pumpkin puree. You an also cook a pumpkin and use the inside. Make sure not to use pumpkin pie mix-that is not what this recipe calls for.

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Ingredients Needed For Pumpkin Soup:

• 1/2 cup onion, diced small
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 small apple (sweet), peeled and diced very small
• 20 ounces pumpkin puree
• 3 cups chicken broth
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup heavy cream
• 1/8 tsp ground cloves
• 1/4 tsp ground cinnamon 
• 1/4 tsp ground nutmeg

Instructions For Pumpkin Soup:

1. Add butter and finely diced onion to a deep pot and cook for about 3 minutes.
2. Add minced garlic and finely diced apples. Cook for 1 minute. 
3. Add chicken broth, water, pumpkin puree, salt and pepper. Cover and bring to a boil and simmer for 15-18 minutes, until apples are very tender. Make sure to stir frequently enough so the soup will not burn.
4. Remove from the heat and blend with an immersion blender. 
5. Add heavy cream, ground cloves, ground cinnamon and ground nutmeg.
6. Stir to heat through and serve with pipitas or croutons, as desired.

Other Soup Recipes You Will Love:

Zucchini Tomato Orzo Soup

Garden Tomato Soup

Green Chile Chicken Enchilada Soup

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Pumpkin Soup

An easy, yummy and fun soup that is perfect for Fall.

Course Main Course, Side Dish, Soup

Cuisine American

Keyword Comfort Food Recipes, Easy Soups, Fall Soup Recipes

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 6 cups

Author Sweeter With Sugar

Ingredients

• 1/2 cup onion diced small
• 3 tbsp butter
• 2 cloves garlic minced
• 1 small apple (sweet) peeled and diced very small
• 20 ounces pumpkin puree
• 3 cups chicken broth
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup heavy cream
• 1/8 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Add butter and finely diced onion to a deep pot and cook for about 3 minutes.

2. Add minced garlic and finely diced apples. Cook for 1 minute.

3. Add chicken broth, water, pumpkin puree, salt and pepper. Cover and bring to a boil and simmer for 15-18 minutes, until apples are very tender. Make sure to stir frequently enough so the soup will not burn.

4. Remove from the heat and blend with an immersion blender.

5. Add heavy cream, ground cloves, ground cinnamon and ground nutmeg.

6. Stir to heat through and serve with pipitas or croutons, as desired.

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