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Pumpkin Apple Soup

8 to 10 servings


1 tablespoon olive oil
5 1/2 cups Granny Smith apples (about 6), peeled and diced
1 1/2 cups chopped onion
1 cup chopped leek
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup apple cider
1/4 cup dry white wine
2 tablespoons brandy
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 (48 oz) can low-salt chicken broth
1 (16 oz) can pumpkin
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper, or to taste
Pastry cut-out (optional)


  1. Heat oil in a large dutch oven over medium-high heat. Add apple, onion, leek, carrot and celery. Sauté for 10 minutes. Add cider, wine, brandy, allspice and cinnamon. Cook for 8 minutes or until liquid almost evaporates. Add broth, pumpkin and bay leaves. Bring to a boil. Partially cover, reduce heat and simmer for one hour. Discard bay leaves.
  2. You can use an immersion blender to process soup or place half of the apple mixture in a blender or food processor. Process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining apple mixture. Season to taste with salt and pepper.

 * Option: Garnish with pastry cut-out of pumpkin, leaf, etc.


Per serving
Total calories 144
Fat 2 g
Cholesterol 0 mg
Protein 3.5 g
Carbohydrate 26 g
Sodium 430 mg
Calcium 53 mg
Fiber 5 g

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