We are a big soup-making (and eating) family. I usually cook one soup every week to have for dinner one night, then for lunch leftovers during the weekday. Soups are generally low in cost, easy to make, and big on flavor!
What I love about this soup is apples are the main ingredients! When I attended the Michigan Apple Blogger Tour, I knew I wanted to make something extra special with the plethora of apples I took home with me. The tartness of the apples are a perfect balance to the creaminess of the pumpkin. Plus, apples provide a whole lot of flavor + fiber, which is hard to find in most creamy soups.
Apple Pumpkin Soup
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2 apples (of your choice), diced
- 4 cups of chicken stock (feel free to use veggie stock too)
- ½ teaspoon of black pepper
- ½ teaspoon of ground sage
- 1 bay leaf
- ½ teaspoon of pumpkin pie spice
- 2 (15 ounce) cans of pumpkin
- ½ cup of heavy cream (if you are feeling dangerous like me)
- Heat a large soup pot over medium heat. Add the olive oil and heat for 2-3 minutes. Add the diced onion and apples. Sautee for another 5 minutes.
- Add the stock and seasonings. Bring to a boil and cook until the apples are tender, about 5 more minutes.
- Add the pumpkin and cook for 15 minutes over medium heat.
- Remove the bay leaf. Use an immersion blender to blend the soup until it’s mostly smooth (you can also use a blender).
- Reduce the heat to low and stir in the cream.
Serving suggestions: toasted cinnamon bread for dipping, pumpkin seeds, or apple slices on top!