Tuesday, November 3, 2009

Pumpkin Apple Soup


I love squash and pumpkin, any kind, anywhere. When I found this recipe on Tasty Kitchen I knew I had found my go-to fall soup. It was super easy (always nice) and versatile. Originally it called for butternut squash, a Gala apple and apple juice. Well, in Turkey they do not sell squash. Yes, I know. NO SQUASH! It really is a personal tragedy. So instead I hauled my behind down to the weekly pazaar and found a nice farmer selling pumpkin. Close enough. (On a side note, the pumpkins here range from grayish to blue and have hellishly thick skin.) I used some random apple and I did not have apple juice, so I used a juice medley and it still tasted lovely. Seriously. Make. This. Soup.

Pumpkin and Apple Soup

2 Tablespoons of Butter

1 Onion, Chopped

1/2 teaspoons Ground Nutmeg

4 pounds Pumpkin, Peeled, Seeded and cut into 2 inch cubes

4 Vegetable or Chicken Broth

1 Apple, Peeled, Cored and Quarter

1/2 cup Apple Juice

Salt And Pepper

In a large pot melt the butter over medium heat. Add the chopped onion and nutmeg. Saute until onion are translucent. Add the pumpkin, broth, apple and apple juice.

Bring to a boil and simmer until pumpkin and apple are soft.

Blend the soup in a food processor or an immersion blender(Still the best thing I have ever bought.)

Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.

Salt and pepper to taste. I like a think soup, but if you would like it thinner add more broth.

Makes a big batch.



  1. It looks so creamy! I love how you take the idea of a recipe and make it your own. That's pretty much how I operate too!

  2. Amanda, this looks great!!! I can't get pumpkin here, but I can find squash and and apple/pear juice....I gotta try this. I LOVE Fall!!!

  3. Patricia- I just wanted to point out that this is Jules recipe (see side bar left) and not my recipe. It does look so yummy though! If you try it out let me know how it turned out for you.

  4. It is really good. I ate two bowls a night for dinner for several days. I bet it would also be good with acorn or butternut squash.


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