Name: Pumpkin Apple Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups pumpkin (fresh cubes or canned puree); 2 large carrots, peeled and chopped; 1 apple (Honeycrisp, Gala, or Fuji), peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 2 tbsp olive oil or butter; 4 cups vegetable or chicken broth; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tsp fresh thyme (optional); Salt and black pepper, to taste; 1/2 cup heavy cream or coconut milk (optional)

Why You’ll Love This Recipe

This soup strikes the perfect balance between sweet and savory. The pumpkin provides creaminess, the carrots add depth, and the apples bring a subtle brightness. It’s naturally gluten-free, can easily be made vegan, and pairs wonderfully with crusty bread or a fresh salad.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin (fresh or canned puree)
Carrots, peeled and chopped
Apple, peeled and diced (sweet varieties like Honeycrisp or Gala work best)
Onion, chopped
Garlic, minced
Olive oil or butter
Vegetable or chicken broth
Ground cinnamon
Ground nutmeg
Fresh thyme (optional)
Salt and black pepper
Heavy cream or coconut milk (optional, for creaminess)

Directions

In a large pot, heat olive oil or butter over medium heat.
Add onion and garlic, sauté until softened and fragrant.
Stir in carrots, apple, and pumpkin. Cook for 5 minutes to blend flavors.
Pour in broth and add seasonings. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
Remove from heat and use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
Stir in cream or coconut milk, if using, and adjust seasoning.
Garnish with fresh thyme or a swirl of cream before serving.

Servings and timing

Serves 6 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Spiced Up: Add curry powder, ginger, or cumin for a more exotic flavor.
Vegan: Use olive oil and coconut milk instead of butter and cream.
Roasted Vegetables: Roast pumpkin, carrots, and apples before blending for deeper flavor.
Protein Boost: Add cooked lentils or chickpeas for a heartier soup.
Topping Ideas: Garnish with pumpkin seeds, croutons, or a drizzle of flavored oil.

Storage/Reheating

Refrigerate in an airtight container for up to 4 days.
Reheat gently on the stovetop over medium heat or in the microwave.
Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly for this recipe.

What type of apple is best?

Sweet apples like Gala, Honeycrisp, or Fuji balance the savory flavors nicely.

Can I make this soup in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours before blending.

Do I have to peel the carrots and apples?

Peeling is recommended for a smoother texture, but it’s optional.

Can I add ginger?

Yes, fresh or ground ginger adds warmth and a lovely kick.

How can I make it thicker?

Simmer longer to reduce liquid or stir in a few tablespoons of mashed potato.

Can I serve this soup cold?

Yes, it can be enjoyed chilled as a refreshing appetizer.

What can I serve with this soup?

Crusty bread, grilled cheese, or a green salad make great pairings.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds a richer, savory flavor.

Is this soup gluten-free?

Yes, as long as your broth is gluten-free.

Conclusion

Pumpkin Apple Carrot Soup is a cozy, flavorful dish that captures the essence of fall in every spoonful. Easy to make, healthy, and versatile, it’s the perfect recipe to warm you up on cool days while delighting your taste buds with sweet and savory harmony.