Harvest Apple Soup.
This is the first year that I’ve bought these adorable little pie pumpkins.
I think they are so much cuter than those other small decorative pumpkins. I didn’t want to butcher them, but I sacrificed two for this soup.
I realize that there is a whole slew of you out there that is sick of seeing pumpkin. I won’t lie. I’m a little sick of it too. But this soup doesn’t need pumpkin. I simply used the pumpkin shells as a vehicle for the soup. And I didn’t want to waste some of the pumpkin that I scooped out, so it got pureed in the soup.
But the best part of the soup is the apple and the squash. I suspect that some sweet potatoes would be a delicious addition as well.
I baked the pumpkin for a few minutes to soften up what was left inside, but not too long so it would still be firm enough to hold the soup.
I wasn’t sure if I would love this dish, but it was fabulous. The apple adds a bit of sweetness and I loved the addition of the sage. Sometimes I am scared of fresh herbs, like sage, because of their resemblance to green veggies. I know. I’m odd. I also threw in some half and half to make the soup more bisque like. And the crunchy, toasted pecans on top? They are perfect.
The only way this would be more perfect is if it had bacon. Why didn’t I think of that sooner?
Harvest Apple Soup
adapted from Eating Well
serves about 4
2 apples, chopped (with skins on)
1/2 cup chopped pumpkin (I got about 1 cup from 2 pie pumpkins)
1 cup chopped butternut squash
1 clove garlic, chopped
2 tablespoons olive oil
1 tablespoon chopped sage
4 cups broth (I used chicken)
1/3 cup half and half (or milk/heavy cream)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
chopped, toasted pecans for garnish
Preheat oven to 400.
Lay chopped apples, squash and pumpkin on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss with sage. Sprinkle chopped garlic on top. Roast for 20 minutes, toss, and roast for another 15 minutes.
In a blender, add 1-2 cups of squash mix with 1 cup of broth and puree. Transfer to a large pot and continue with remaining squash and broth – this will most likely have to be done in batches depending on your blender size. One the soup is in a dutch oven or pot, stir in smoked paprika, season with salt and pepper, and stir in half and half. Cook for 20-30 minutes on low heat.
Serve in bowls (or pumpkin bowls) and garnish with toasted pecans.
So how sick are you of seeing pumpkin? Let it all out. I might take a pumpkin break. After I eat 3 pumpkin cookies for breakfast.
88 Comments on “Harvest Apple Soup.”
What a clever idea to serve the soup in pumpkin halves. And I think you are right – bacon would be fantastic in this!
Bacon would be PERFECT crumbled on top of this soup! Jessica, what’s happening to you?? ;)
Soup looks great!
That’s so CUTE!
I must have this! It looks so delicious! I haven’t been into soups like this my entire life but this year I’ve really been wanting to make them this fall. I have a home grown butternut squash in my fridge and I’m on a limb about what to use it for! This would be perfect.
It looks sooo adorable in those little pumpkins!
You are beyond creative. I have seen other people put soup in pumpkins this year but honestly prior to like a week ago, I had never ever seen that before. Clearly I have been living under a rock! The flavors look awesome!
And congrats on being DONE!!!!!!!! WEight of world. Lifted.
:)
I don’t like pumpkin, but I love cute food… so I’m in!
This soup looks really yummy! I love the combo of squash, pumpkin, & apples!
Actually I’m not tired of pumpkin yet…bring it on!
I am so in love with your pictures! That soup looks delicious!
Sounds delish! I love how roasting the apples really brings out the sweet flavor; I’ve also made the same kind of soup with pears instead. And to answer your question, I’m not at all sick of pumpkin – in the list of meal ideas I’ve jotted down for next week, I think 4/5 are pumpkin-y!
No pumpkin sickness here! Those are so adorable. I made a kind of similar butternut squash soup with apple. It. Is. So. Good.
Love that yummm. I will surely try this out!
Keep in touch
xx
Sahi
This is picture perfect. So pretty. So profesh. Love it! And no, I’m not sick of pumpkin yet, although I have yet to eat anything with pumpkin in it. Need to get on that!
That soup sounds so good and your presentation is so lovely!!
The soup looks delicious! And so pretty in the pumpkins.
Somehow I just stumbled onto your blog, but it was an older post and I didn’t even realize it! Anyway, now that I found your current post – hi!
Looks like a lovely recipe! I get bored with plain butternut squash/pumpkin soups, but I think the addition of apple is PERFECT! And yes, it’d be lovely with bacon.
I won’t get sick of seeing pumpkins for a while, so don’t hold back!
Pumpkins only shine once a year, they deserve to be highlighted.
Wow!! This looks great – and BEAUTIFUL!! Lovely pictures too!!
I absolutely LOVE your recipes!!! LOOOOOVE.
Such a beautiful recipe! I am so not sick of Pumpkin yet, I buy more and more cans every time I am at the store so I will be set when it is out.:)
I am for sure going to make this (or similar to it) because I also have all the ingredients. Well done! :)
Jessica, you know, I am already planning this presentation for Thanksgiving–just never had a good recipe to match it with. Well now, thanks to you, I have one! Thanks!
That looks so yummy! beautiful presentation as well ;)
just stumbled onto your blog… very nice, i just did a soup just like this…
Chef Louise
SO not tired of pumpkin yet. I want to try this soup! But we have no squash, no broth, and no pecans! What a horribly stocked pantry.
That soup is so pretty! I love it!
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I was just wondering I have everything for this soup except all I have is pumpkin puree how do you sub that for the pumpkin cubes?
Hi, I know this is a dumb question, but how exactly do I chop a pumpkin? Does that just mean to scoop out the inside contents and chop that, or am I suppose to tear up the pumpkin and chop the entire pumpkin (skin and everything)?
Could I use cannned pumpkin instead? If so, what’s the measurement??