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Creamy Pumpkin Apple Soup Recipe

I bet I can guess what you’re thinking. You just saw the word pumpkin and cringed a little, didn’t you?

YES, I remember what I said about pumpkin recipes.  My problem, however, is that I’m a frugal girl who hates to toss away perfectly good food, and as I was cleaning out the fridge the other day, I found a partially used can of pumpkin hiding in the back. It was calling my name and I couldn’t say no. So I combined it with some tart Granny Smith apples, (which are my latest obsession), and with the assistance of McCormick, this comfort food creamy pumpkin apple soup recipe was born.


Let’s review:






Oh, I forgot two crucially important steps… Make this

pumpkin apple soup recipe

and then ENJOY it!


Pumpkin Apple Soup from

Creamy Pumpkin Soup

This creamy soup is perfect comforting meal for a cool night. The earthy spices add warm flavor notes. Adapted from McCormick Yield: 6 (1-cup) servings.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 6
Calories 209 kcal


  • 3 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 15 ounces pumpkin puree
  • 1 medium granny smith apple peeled and diced
  • 3 1/2 cups vegetable stock or vegetable broth
  • 3/4 cup heavy cream


  • Melt butter in large saucepan over medium heat. Add onion, celery, and apple; cook and stir 4-6 minutes or until onions and celery are softened. Stir in pumpkin pie spice and ginger.
  • Add pumpkin and broth to pan and stir until well blended and smooth. Bring to a boil, stirring occasionally. Immediately reduce heat and simmer 5-7 minutes. Remove from heat. Reserve approximately 1/3 of the mixture (so there is some texture and pieces of apple in the finished soup) and put the remaining soup into a blender or food processor and blend until smooth. Place back into the pan with the reserved portion. Stir in cream. Reheat gently before serving (if necessary).


NOTE: For a vegetarian/meatless option, use vegetable broth in place of the chicken broth.


Serving: 1cupCalories: 209kcalCarbohydrates: 14gProtein: 1gFat: 17gSaturated Fat: 10gCholesterol: 55mgSodium: 621mgPotassium: 242mgFiber: 3gSugar: 7gVitamin A: 11990IUVitamin C: 5.9mgCalcium: 52mgIron: 1.2mg
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

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  1. This stuff is delicious and if you haven’t even considered something like this, you should. I’d have never thought of it myself, but leave it up to my Boo!

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