RECIPE

Pumpkin Apple Soup

Name: Pumpkin Apple Soup
Cook time: 1 h
Yield: 6-8

Recipe Created For Pumpkin Cocotte

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

6-8

Cook Mode

INGREDIENTS

2 Tbsp (30 ml) olive oil
2 cups (500 ml) onion, chopped
3 cloves garlic, chopped
4 cups (1 L) pumpkin or butternut squash, cubed
1 Granny Smith apple, cubed
¼ tsp (1 ml) ground cinnamon
4 cups (L) vegetable stock
3 sprigs thyme, picked
½ cup (250 ml) apple cider
To taste salt and pepper
To garnish pepitas/ pumpkin seeds, lightly toasted

Ring in the fall and all its rich flavours with our delicious Pumpkin Apple Soup recipe. This creamy soup serves as the perfect appetizer for a fall feast, or even makes for a quick weeknight meal when paired with fresh baguette.

Our Pumpkin Cocotte is the ideal piece of cookware for this recipe, helping you achieve a creamy consistency for this soup. This piece of cookware will simmer the pumpkins and apples until they are tender, delivering a well-balanced soup packed with savoury flavours. Its PFOA-free nonstick coating and tall sides help contain the simmering soup while preventing any burning or sticking.

Our Pumpkin Apple Soup recipe serves up generous portions, accommodating between six and eight servings, and takes less than an hour to prepare. If you are expecting more guests, this recipe can be easily scaled up or on the contrary, frozen to have on hand in individual portions. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below for a heartwarming Pumpkin Apple soup.

INGREDIENTS

2 Tbsp (30 ml) olive oil
2 cups (500 ml) onion, chopped
3 cloves garlic, chopped
4 cups (1 L) pumpkin or butternut squash, cubed
1 Granny Smith apple, cubed
¼ tsp (1 ml) ground cinnamon
4 cups (L) vegetable stock
3 sprigs thyme, picked
½ cup (250 ml) apple cider
To taste salt and pepper
To garnish pepitas/ pumpkin seeds, lightly toasted

EQUIPMENT

INSTRUCTIONS

Heat oil in a 3.7 L Pumpkin Cocotte over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apple, cinnamon, and cook 5 minutes, stirring often.

Add stock; bring to a boil. Reduce heat to medium-low, add thyme and apple cider and season. Simmer 25 minutes and/or until pumpkin and apples are tender.

Place half of pumpkin mixture in a blender, blend until smooth. Repeat procedure with remaining pumpkin mixture. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas.

Note: For a thinner consistency add more stock and apple cider.