Best 4 Pumpkin And Apple Soup Recipes
Indulge in the delightful combination of pumpkin and apple in this heartwarming soup extravaganza! Our recipe collection presents a delectable array of flavors, textures, and culinary artistry. From the classic comfort of traditional pumpkin soup to the tantalizing fusion of pumpkin and apple, each recipe promises a unique taste adventure. Dive into the creamy richness of our classic pumpkin soup, where the velvety texture of pumpkin is elevated with aromatic spices and a touch of sweetness. For a delightful twist, explore our pumpkin and apple soup recipe, a harmonious blend of sweet apples and savory pumpkin, simmered in a flavorful broth. Experience the vibrant colors and bold flavors of our pumpkin and carrot soup, where the natural sweetness of carrots complements the pumpkin's earthy notes. And for a touch of elegance, try our pumpkin and sweet potato soup, a luxurious creation that combines the velvety sweetness of sweet potatoes with the subtly spiced pumpkin. Accompany these delectable soups with our selection of bread and topping suggestions, ranging from crusty baguettes to toasted pumpkin seeds, ensuring a perfectly balanced and satisfying meal.
Here are our top 4 tried and tested recipes!
PUMPKIN SOUP WITH ANCHO AND APPLE
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois. It's the state that produces the most pumpkin for canning. This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe. His original calls for fresh squash or pumpkin - about 1 1/2 pounds, peeled, seeded, cut in chunks and added to the pot with the apple. But Mr. Bayless was amenable to adapting his recipe for canned purée, paying homage to Illinois.
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
- Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
- Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 350 milligrams, Sugar 7 grams, TransFat 0 grams
PUMPKIN SOUP WITH ANCHO AND APPLE RECIPE - (5/5)
Provided by mirelsonp
Number Of Ingredients 11
Steps:
- 1. Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. 2. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. 3. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.
PUMPKIN AND APPLE SOUP RECIPE - (4.5/5)
Provided by á-177220
Number Of Ingredients 19
Steps:
- Preheat oven to 400ºF. Oil the inside of the pumpkin and season with salt. Place cut-side down on a baking sheet and bake in the oven 30 minutes, or until the pumpkin meat is fork-tender. Remove from oven. When cool enough to handle, use a spoon to scoop out the roasted pumpkin. Set aside. In a large pot, melt butter over moderate heat. Once the butter is just beginning to brown, add onion and sauté 5 minutes. Add the apple, garlic, brown sugar, cinnamon, white pepper, nutmeg and cayenne, and cook for 3 minutes, stirring. Add roasted pumpkin, broth and cider, stirring to incorporate, then season with Kosher salt and bring to a boil. Reduce heat to low and simmer 20 minutes. Stir in cream and let cool for 10 minutes. Transfer soup to a blender (or use an immersion blender in the pot) and purée until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan to reheat. Serve warm and garnish with freshly diced apple and candied walnuts. MAKE AHEAD Like most soups, this one is even better made the day before. Reheat before serving.
PUMPKIN SOUP WITH ANCHO AND APPLE
Steps:
- Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.
Tips:
- Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, dense flesh.
- Use a variety of apples: Different apples will give your soup different flavors. For a tart soup, use Granny Smith apples. For a sweeter soup, use Honeycrisp or Fuji apples.
- Don't overcook the vegetables: The vegetables should be tender but still have a slight bite to them. Overcooked vegetables will become mushy and bland.
- Season to taste: Add salt, pepper, and other spices to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
- Garnish with fresh herbs: Fresh herbs, such as thyme, rosemary, or sage, will add a pop of flavor and color to your soup.
Conclusion:
Pumpkin and apple soup is a delicious and comforting fall soup. It's easy to make and can be tailored to your own taste. Whether you like it tart, sweet, or savory, there's a pumpkin and apple soup recipe out there for you. So next time you're looking for a warm and hearty meal, give pumpkin and apple soup a try.
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