Ingredients
Soup Base
- 2 tbsp butter
- 1 onion, diced
- 2 apples, peeled and chopped
Main Ingredients
- 3 cups pumpkin purée
- 4 cups vegetable broth
Spices and Cream
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup cream or coconut milk
Instructions
- Sauté onion and apples: In a large pot, melt the butter over medium heat. Add the diced onion and chopped apples, and cook until the onion is translucent and the apples start to soften, about 5-7 minutes.
- Add pumpkin and spices: Stir in the pumpkin purée, vegetable broth, cinnamon, and nutmeg. Mix well to combine all the ingredients thoroughly.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes to allow the flavors to meld and the apples to fully soften.
- Blend the soup: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree.
- Finish with cream: Stir in the cream or coconut milk to add richness and a silky texture. Heat through for an additional 2-3 minutes but do not boil.
- Serve hot: Ladle the soup into bowls and optionally garnish with a sprinkle of cinnamon or a drizzle of cream. Enjoy warm for a perfect fall comfort dish.
Notes
- You can substitute pumpkin purée with canned pumpkin for convenience.
- For a vegan version, use coconut milk instead of cream and confirm the butter is plant-based or use a vegan margarine.
- Adjust the spices to taste; adding a pinch of ground ginger or cloves can enhance the flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
