Pumpkin Apple Carrot Soup recepe

Why You’ll Love This Recipe

• Naturally sweet and savory with a hint of warmth

• Packed with vitamins, fiber, and antioxidants

• Smooth and creamy without heavy cream

• Great for meal prep—stores and reheats beautifully

• Cozy fall and winter flavors in every spoonful

Ingredients

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

• Pumpkin (peeled, seeded, and cubed or canned pumpkin puree)

• Carrots (peeled and chopped)

• Apple (peeled, cored, and chopped – tart varieties like Granny Smith work best)

• Onion (chopped)

• Garlic (minced)

• Olive oil or butter

• Vegetable or chicken broth

• Ground cinnamon

• Ground nutmeg

• Salt and black pepper

• Fresh thyme or sage (optional, for garnish)

Directions

1. Heat olive oil or butter in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent.

2. Add the carrots, pumpkin, and apple. Cook for 5 minutes, stirring occasionally.

3. Pour in the broth and season with cinnamon, nutmeg, salt, and pepper. Bring to a boil.

4. Reduce heat, cover, and simmer for 20–25 minutes, until vegetables are tender.

5. Remove from heat and carefully blend the soup using an immersion blender (or transfer to a blender in batches) until smooth.

6. Adjust seasoning to taste.

7. Serve warm, garnished with fresh thyme or sage.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Add ginger for a warm, slightly spicy kick.

• Use coconut milk for a creamy, dairy-free version.

• Sprinkle roasted pumpkin seeds on top for crunch.

• Stir in a dash of curry powder for a bold flavor twist.

• Add red lentils while simmering for extra protein.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin for this soup?

Yes, canned pumpkin puree works perfectly and saves time.

Which apples are best for this recipe?

Tart apples like Granny Smith or Honeycrisp balance the sweetness of the carrots and pumpkin.

Can I make this soup vegan?

Yes, just use vegetable broth and olive oil or coconut milk.

Do I have to peel the carrots?

Peeling is optional, but it gives the soup a smoother texture and cleaner flavor.

Can I make this soup in a slow cooker?

Yes, combine all ingredients and cook on low for 6–7 hours or high for 3–4 hours, then blend.

How do I make the soup thicker?

Use less broth or let it simmer uncovered for longer to reduce and thicken.

Can I serve this soup cold?

While it’s usually served warm, you can chill it and serve as a refreshing cold soup in summer.

Can I add cream to make it richer?

Yes, a splash of heavy cream or half-and-half adds richness and a silky texture.

Can I freeze pumpkin apple carrot soup?

Absolutely—it freezes well for up to 3 months. Reheat after thawing.

What can I serve with this soup?

It pairs well with crusty bread, grilled cheese sandwiches, or a simple green salad.

Conclusion

Pumpkin Apple Carrot Soup is a smooth, flavorful, and nourishing dish that captures the essence of fall and winter comfort cooking. With its balance of sweet and savory notes, it’s versatile, easy to prepare, and a wholesome choice for both weeknight dinners and special occasions. This golden soup is sure to warm you up and become a seasonal favorite.

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