Name: Fall's Delicious Apple Carrot and Pumpkin Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 1 apple, peeled, cored, and chopped; 1 (15 ounce) can pumpkin puree; 4 cups vegetable broth; 1 tsp ground ginger; 1/2 tsp cinnamon; Salt and pepper to taste

Jump to Recipe

Oh, soup season! Is there anything better than a big bowl of something warm and comforting when the weather turns chilly? I think not! And trust me, this Apple Carrot and Pumpkin Soup? It’s like a hug in a bowl. Seriously. The sweetness of the apple and pumpkin with the earthy carrots? It’s just *chef’s kiss*.

I’ve been making this Apple Carrot and Pumpkin Soup for years – it’s one of those recipes I just threw together one day when I had a bunch of stuff in the fridge that needed using up. And wow, was it a hit! Now, my kids practically beg for it when they see the first leaves changing color. Plus, it’s packed with good-for-you stuff and is seriously easy to whip up. You don’t even have to be a pro in the kitchen to nail this one. So, if you’re looking for a healthy, delicious, and ridiculously simple soup, you’ve come to the right place!

Why You’ll Love This Apple Carrot and Pumpkin Soup

Okay, so why should you even bother making this Apple Carrot and Pumpkin Soup? Let me tell you – it’s seriously the BEST. But don’t just take my word for it. Here’s the lowdown:

Quick and Easy Comfort Food

Seriously, who has time to spend hours in the kitchen during the week? Not me! This Apple Carrot and Pumpkin Soup is ready in under an hour. Perfect for those crazy weeknights when you need something warm and comforting, FAST.

Packed with Nutrients

We’re talking vitamins, fiber… the works! You’re basically eating a rainbow of good stuff. Carrots? Vitamin A! Pumpkin? Antioxidants! Apple? Well, an apple a day… you know the rest. This soup is a guilt-free way to get your veggies in!

Deliciously Vegan

Yep, that’s right! This Apple Carrot and Pumpkin Soup is totally vegan. So, if you’re plant-based, or just trying to eat a little healthier, this soup is a total winner. And trust me, you won’t even miss the meat or dairy!

Ingredients for Your Apple Carrot and Pumpkin Soup

Alright, let’s talk ingredients! Here’s what you’ll need to make this magical Apple Carrot and Pumpkin Soup happen:

1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
1 apple, peeled, cored, and chopped
1 (15 ounce) can pumpkin puree
4 cups vegetable broth
1 tsp ground ginger
1/2 tsp cinnamon
Salt and pepper to taste

Ingredient Notes and Substitutions for Apple Carrot and Pumpkin Soup

So, here’s the deal – these are *my* go-to ingredients, but feel free to play around! The olive oil? Any cooking oil works, really. The apple? I usually grab whatever’s looking good at the store – Fuji, Gala, even Granny Smith if you want a bit of tartness! If you’re feeling ambitious and want to use fresh pumpkin instead of canned, go for it! Just roast it until it’s soft and then puree it. Oh, and if you don’t have vegetable broth, chicken broth works just fine too. Don’t stress! Just have fun with it!

How to Make Apple Carrot and Pumpkin Soup: Step-by-Step Instructions

Okay, now for the fun part! Let’s actually *make* this Apple Carrot and Pumpkin Soup. Don’t worry, it’s super easy. Just follow these steps, and you’ll be slurping away in no time!

Preparing the Vegetables

First, grab a big pot – like, a really big one. Drizzle in that olive oil and pop it over medium heat. Once the oil is shimmering (that means it’s hot enough!), toss in the chopped onion and carrots. Give them a good stir and let them cook until they’re softened up a bit – about 5 minutes should do it. You don’t want them browned, just tender. That’s where the magic starts!

Next, throw in the chopped apple and pumpkin puree. Give it all another stir and cook for another 3 minutes or so. This just helps the apple soften and the pumpkin puree to warm up a bit. Careful, it splatters a little bit at this stage!

Simmering for Flavor

Now, pour in the vegetable broth. Make sure you get all that good stuff off the bottom of the pot! Stir in the ground ginger and cinnamon. This is where the Apple Carrot and Pumpkin Soup starts to smell *amazing*. Seriously, I could just stand there and sniff it all day!

Bring the whole thing to a boil. Once it’s bubbling away, turn the heat down to low, cover the pot, and let it simmer for 15 minutes. This is the *key* to getting all those flavors to meld together. Don’t skip the simmering time! Trust me, it makes all the difference.

Blending and Seasoning Your Apple Carrot and Pumpkin Soup

Alright, time to get smooth! Grab your immersion blender (or a regular blender – just be careful when transferring hot soup!) and blend everything until it’s nice and creamy. If you’re using a regular blender, do it in batches, okay? Safety first!

Finally, taste the Apple Carrot and Pumpkin Soup and season with salt and pepper to taste. Don’t be shy! A little salt and pepper really brings out the flavors. And that’s it! You’ve got yourself a pot of delicious, comforting Apple Carrot and Pumpkin Soup!

Tips for the Best Apple Carrot and Pumpkin Soup

Okay, you’ve got the basics down, but here are a few little secrets to take your Apple Carrot and Pumpkin Soup from “good” to “WOW!”

Achieving the Perfect Consistency

Soup too thick? No worries! Just stir in a little more broth until it’s exactly how you like it. On the other hand, if it’s too thin for your liking, you can simmer it uncovered for a bit longer to let some of the liquid evaporate. Or, if you’re really in a pinch, a tablespoon of cornstarch mixed with a little cold water and stirred in will do the trick! Just be sure to let it simmer for a minute or two after adding the cornstarch to cook it through.

Spice it Up!

This Apple Carrot and Pumpkin Soup is pretty mild as is, but don’t be afraid to get creative with the spices! If you like a little kick, add a pinch of cayenne pepper or a dash of hot sauce. Not a fan of ginger? Try a little nutmeg instead. My favorite part is experimenting, so have fun and find your perfect blend!

Variations on Your Apple Carrot and Pumpkin Soup Recipe

Okay, so you’ve made the basic Apple Carrot and Pumpkin Soup – awesome! But what if you’re feeling a little adventurous? The beauty of soup is that it’s so easy to customize! Here are a few ideas to get you started:

Adding Protein

Want to make this Apple Carrot and Pumpkin Soup a little more hearty? Toss in some lentils or chickpeas! They add a nice bit of texture and protein, making it a more filling meal. I usually add about a cup of cooked lentils or a can of drained and rinsed chickpeas right after I add the broth. So easy!

Exploring Different Flavors

Don’t be afraid to play around with the spices! A little nutmeg can add a warm, cozy flavor. Or, if you’re feeling a bit more exotic, try a pinch of curry powder! It sounds weird, but trust me, it’s delicious. Oh, and a swirl of coconut milk at the end? *Amazing*. It adds a creamy richness that is just divine!

Serving Suggestions for Apple Carrot and Pumpkin Soup

This Apple Carrot and Pumpkin Soup is pretty darn delicious on its own, but you know what makes it even better? A little something on the side! I love serving it with a big hunk of crusty bread for dipping. A simple side salad is also a great option. Or, for the ultimate comfort food combo, you can’t beat a grilled cheese sandwich!

Storing and Reheating Your Apple Carrot and Pumpkin Soup

Got leftovers? Lucky you! This Apple Carrot and Pumpkin Soup keeps like a dream. Just pop it in an airtight container and stick it in the fridge. It’ll be good for about 3-4 days. When you’re ready to eat it again, just reheat it on the stovetop over medium heat, or zap it in the microwave. Easy peasy!

Apple Carrot and Pumpkin Soup FAQs

Got questions about this Apple Carrot and Pumpkin Soup? I got you! Here are a few of the most common questions I get asked:

Can I freeze this soup?

Absolutely! This Apple Carrot and Pumpkin Soup freezes beautifully. Just let it cool completely, then pour it into freezer-safe containers or bags. Make sure to leave a little room at the top, since the soup will expand as it freezes. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat as usual. So easy to make a double batch!

Is this soup gluten-free?

Yep! As long as you’re using gluten-free vegetable broth, this Apple Carrot and Pumpkin Soup is naturally gluten-free. So, if you’re avoiding gluten, you can slurp away without worry!

Can I use canned carrots?

Okay, so *technically*, yes, you *can* use canned carrots. But honestly? I really don’t recommend it. Fresh carrots have so much more flavor and texture. Canned carrots tend to be a little mushy and bland. If you want the best Apple Carrot and Pumpkin Soup, stick with fresh carrots. Trust me, it’s worth the extra effort!

Nutritional Information for Apple Carrot and Pumpkin Soup

Okay, quick note! The nutrition info below is just an estimate. It’ll change depending on the exact brands and ingredients you use, so keep that in mind!

Enjoyed This Apple Carrot and Pumpkin Soup?

Awesome! I hope you loved it as much as my family does! Now, go ahead and leave a comment below and let me know what you think! And hey, if you’re feeling extra generous, give it a rating! Happy slurping!