Pumpkin and apple soup

This full of flavour pumpkin and apple soup is ideal for long chilly evenings. I love this creamy pumpkin soup which has a hint of apple for some extra sweetness.

You will need

  • Large pot
  • Hand blender


Serves 6
  • 1 large pumpkin, peeled and diced into small cubes
  • 3 red apples, peeled and roughly chopped
  • 1 litre (1 3/4 pint) of vegetable stock
  • 1 large onion, peeled and roughly chopped
  • 3 garlic clove, minced
  • 1 tsp of ground cumin
  • 3 tbsp of single cream
  • 2 tbsp of butter
  • 2 tbsp of rapeseed oil
  • Freshly ground black pepper
  • Salt


  • 1 red apple, finely diced
  • 1 x 280g (10 oz) of brown sourdough bread loaf

Preparation Method

100 minutes
  1. Melt the butter in a large pot with a thick bottom. Add the rapeseed oil and saute chopped onion with minced garlic over medium-high heat until they softened. Add pumpkin with cumin and continue cooking for another 5 minutes.
  2. Pour vegetable stock and bring to a boil. Reduce heat and simmer uncovered until pumpkin softened.
  3. Add red apples and using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
  4. Cut bread into 2.5cm slices and toast it. Toasted bread cut lengthwise into breadsticks.
  5. Warm pumpkin and apple soup ladle into the soup bowls and garnish with finely diced apples and brown breadsticks.

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