Nothing says autumn like the warm, inviting flavors of pumpkin, sweet potato, and apple. This Pumpkin, Sweet Potato, and Apple Soup combines the earthy sweetness of roasted pumpkin and sweet potato with the tart brightness of apples to create a dish that’s creamy, comforting, and subtly spiced.
Perfect for chilly evenings or festive holiday meals, this soup is naturally vegan, gluten-free, and packed with nutrients. It’s a bowl of autumnal bliss that’s as delicious as it is nourishing.
Why You’ll Love This Recipe
- Flavorful and Aromatic: The combination of roasted vegetables and warm spices like cinnamon and nutmeg fills your kitchen with cozy, seasonal aromas.
- Nourishing and Light: Packed with vitamins and fiber, this soup is a healthy option without sacrificing flavor.
- Easy to Make: With simple ingredients and straightforward steps, it’s an accessible dish for any level of cook.
- Versatile: Perfect as a starter for holiday feasts or a comforting main dish served with crusty bread.
Ingredients
Here’s what you’ll need for this vibrant, cozy soup:
- 1 small pumpkin, peeled, seeded, and cubed (about 4 cups)
- 2 medium sweet potatoes, peeled and cubed (about 2 cups)
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk (optional, for creaminess)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Salt and pepper, to taste
- Juice of 1 orange (optional, for brightness)
- Optional garnish: pumpkin seeds, a drizzle of coconut cream, or fresh thyme
Kitchen Equipment
You’ll need the following tools:
- A baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Wooden spoon or spatula
- Ladle for serving
Step-by-Step Directions
1. Roast the Pumpkin and Sweet Potato
- Preheat your oven to 400°F (200°C).
- Spread the cubed pumpkin and sweet potato on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
2. Sauté the Aromatics and Apples
- In a large pot, heat the remaining olive oil over medium heat. Add the onion and sauté for 5–6 minutes until softened.
- Stir in the garlic and cook for another 1–2 minutes until fragrant. Add the diced apples and cook for an additional 5 minutes, stirring occasionally.
3. Simmer the Soup
- Add the roasted pumpkin and sweet potato to the pot, followed by the vegetable broth, cinnamon, nutmeg, and ginger. Stir well and bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 15–20 minutes to allow the flavors to meld.
4. Blend to Perfection
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and return it to the pot.
- Stir in the coconut milk and orange juice (if using) for a silky, creamy finish. Adjust the seasoning with salt and pepper to taste.
5. Serve and Garnish
- Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of coconut cream, or a sprinkle of fresh thyme. Serve warm with crusty bread or a simple side salad.
Tips for Success
- Pumpkin Substitute: If fresh pumpkin isn’t available, you can use canned pumpkin puree. Skip the roasting step and add it during the simmering stage.
- Apple Choice: Tart apples like Granny Smith provide a nice balance, but sweeter varieties like Honeycrisp or Fuji work well too.
- Make It Spicier: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
- Thicker Soup: For a thicker consistency, reduce the broth slightly or blend in a small amount of roasted sweet potato.
Storing & Reheating
- Refrigeration: Let the soup cool completely before storing in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Portion into freezer-safe containers and thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much.
Serving Suggestions
This soup pairs wonderfully with these accompaniments:
- Bread: Serve with warm sourdough, cornbread, or buttery dinner rolls for dipping.
- Salad: Pair with a fresh arugula or spinach salad with a tangy apple cider vinaigrette.
- Drinks: A crisp white wine like Sauvignon Blanc, spiced apple cider, or a light herbal tea complements the soup’s flavors beautifully.
FAQ
Can I make this soup vegan?
Yes! This recipe is naturally vegan if you use coconut milk or skip the cream entirely.
What if I don’t have sweet potatoes?
Butternut squash or carrots can be substituted for sweet potatoes for a similar flavor profile.
Can I make this soup ahead of time?
Absolutely! The flavors deepen as the soup sits, making it even better the next day.
How do I make the soup thinner?
If the soup is too thick, add extra vegetable broth or water a little at a time until the desired consistency is reached.
A Bowl Full of Fall Comfort
This Pumpkin, Sweet Potato, and Apple Soup is a delightful way to savor the flavors of the season. Whether you’re making it for a cozy night in or serving it as an elegant holiday starter, this recipe is sure to impress.
If you try this recipe, we’d love to hear how it turned out! Share your experience in the comments below, and don’t forget to share it with friends and subscribe to our blog for more comforting, seasonal recipes. 🍁🥣✨