Pumpkin Apple Soup Recipe (Vegan)

Pumpkin Apple Soup Recipe (Vegan)

Pumpkin Apple Soup is a variation of the regular pumpkin soup. It has a delicious combination of the sweetness from the pumpkin and the tartness from apples. Make this soup to comfort yourself during the chilly fall evenings.

 

pumpkin apple soup

 

Every year, as soon as I see pumpkins flooding the market, I plan to make some recipes out of them.

Last year I made this instant pumpkin idli.

The first dish I made this year with pumpkin was this pumpkin black eyed peas curry.

No matter what I make, pumpkin soup is a classic dish that I don’t miss out ever.

This time, I thought of giving it a twist by adding green apple. The flavours that kick in are OH-SO-AMAZING!

 

Texture and Flavours in Pumpkin Apple SoupĀ 

Pumpkin apple soup is super easy to make with just minimal ingredients.

It is creamy, velvety, and perfect with some bread or crackers (if you’re like me ;)).

It can be made thick or thin as per your liking. I personally use water to thin it down, but you can use whole milk or vegan milk too.

This soup is packed with lot of flavours. From sweetness of pumpkin, tartness of green apples, mild but appealing flavours of roasted onion, garlic and fresh black pepper.

 

Ingredients Used

Yellow Pumpkin– you can use any variety including butternut squash. I have used Hokkaido (Red Kuri squash) in this recipe.

Green Apple– I would suggest using green apple specifically since they give a nice tart and balance the sweetness from pumpkin.

Onion and Garlic– you can cook these until they caramelise or just let them soften. I have used garlic powder instead of garlic here, but whole garlic gives a better flavour.

Black Pepper– use freshly crushed black pepper. You can use white pepper instead, but I like the flavour of black pepper more.

You can use any other spice of choice too, like red chilli flakes, dried rosemary etc.

Olive Oil– I always use olive oil in all my soups. You could replace it with any other oil of your choice.

Coconut Milk– I used this coconut milk for garnishing. This is optional though.

 

Step-by-Step method to make Pumpkin Apple Soup

Note: 1 cup= 240ml

First, you will have to roast the ingredients. You can either do this using a skillet or a deep bottom pan.

If you plan to blend the ingredients in a blender, you can simply use a skillet. I used my most trusted cast iron skillet.

If you wish to blend the ingredients using a hand blender, use a deep bottom pan so that you don’t end up spluttering the soup all over.

1- Heat a tbsp of olive oil in your skillet. Next add in the chopped garlic and onion. (I used garlic powder instead of garlic only while simmering the soup)

2- You can either cook these until they soften or you can let them caramelise a bit. Caramelised onion and garlic give a different taste to the soup.

3- Next, add in the cubed pumpkin. Again, you can roast them until they turn slightly brown or can simply cook them until they soften. Roasted pumpkin add in a different taste than the simply cooked ones.

4- After a minute or so, add the chopped green apple. Add a cup of water or vegetable stock and let the pumpkin and apple cook, until they soften.

The brown coloured stock is due to the caramelised onion and slightly roasted pumpkin.

5- Once they are cooked, either use a hand blender (immersion blender) or a stand blender (mixie) to blend the ingredients until completely smooth.

If you are using a stand blender, transfer the ingredients to blend only after they cool down.

6- If you have blended using a stand blender, transfer the soup to a pot, add in crushed pepper, salt and red chilli flakes (if using). Simmer the soup for about 3-4 minutes.

If you have blended using an immersion blender, just add in the spices and simmer the soup in the same deep-bottom pan.

Serve the pumpkin apple soup in bowls, topping with some pumpkin seeds, coconut milk, extra pepper or red chilli flakes.

Serve it hot with bread or crackers.

pumpkin apple soup

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. šŸ™‚

If you have tried this recipe, kindly post your valuable comments below or rate this recipe.

You can also share your feedback with me personally on InstagramĀ /Ā Facebook.

 

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Pumpkin Apple Soup

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Note: 1 cup= 240ml

Pumpkin Apple Soup Recipe (Vegan)

Vegan Pumpkin Apple Soup- a variation of regular pumpkin soup with the tartness of apples balancing the sweetness of pumpkin. Easy to make in 30 minutes!
Course Appetizer, Dinner
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Praneetha A Goutham

Ingredients

Main Ingredients

  • 1 tbsp olive oil - , extra virgin
  • 1 medium size onion - , any variety
  • 1 large clove garlic - , or 1 tbsp garlic powder
  • 2 cups diced pumpkin cubes
  • 1 cup chopped green apple
  • 1 tbsp crushed black pepper - , more or less as per taste
  • salt - to taste

To Garnish (optional)

  • coconut milk
  • 1 tbsp chopped coriander leaves - or parsely
  • 2 tbsp pumpkin seeds (dried)
  • 1/2 tbsp red chilly flakes

Instructions

  • Heat a tbsp olive oil in your skillet. Add in the chopped garlic and onion. (I used garlic powder instead of garlic only while simmering the soup)
  • You can either cook these until they soften or you can let them caramelise a bit. Caramelised onion and garlic give a different taste to the soup.
  • Next, add in the cubed pumpkin. You can roast them until they turn slightly brown or can simply cook them until they soften. Roasted pumpkin add in a different taste than the simply cooked ones.
  • After a minute or so, add the chopped green apple. Add a cup of water or vegetable stock and let the pumpkin and apple cook, until they soften.
  • Once they are cooked well, either use a hand blender (immersion blender) or a stand blender (mixie) to blend the ingredients until completely smooth.If you are using a stand blender, transfer the ingredients to blend only after they cool down.
  • If you have blended using a stand blender, transfer the soup to a pot, add in crushed pepper, salt and red chilli flakes (if using). Simmer the soup for about 3-4 minutes.If you have blended using an immersion blender, just add in the spices and simmer the soup in the same deep-bottom pan.
  • Serve the pumpkin apple soup in bowls, topping with some pumpkin seeds, coconut milk, extra pepper or red chilli flakes.
  • Serve it hot with bread or crackers.

Notes

  1. You can use any variety of pumpkin, including butternut squash. I have used Hokkaido (Red Kuri squash) in this recipe.
  2. I would suggest using green apple specifically since they give a nice tart and balance the sweetness from pumpkin
  3. Adjust the spice and salt as per your taste. You can additionally use any other spices as per your choice.



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