Carrot Pumpkin Apple Soup

Carrot Pumpkin Apple Soup Featured Image

A beautiful bright orange soup that's warm and inviting. Tart Granny Smith apples set off the sweetness of the carrot and pumpkin. A splash of cream at the end adds a velvety smooth touch.


Units Scale
  • 4 tablespoons unsalted butter
  • 2 cups chopped onion (about 1 large onion)
  • 3 cloves finely chopped garlic
  • 1 tablespoon finely chopped ginger (about 1 inch piece)
  • 1 teaspoon cumin
  • 2 teaspoons kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 3 cups peeled and chopped Granny Smith apples (about 2 medium or 1 1/2 large apples)
  • 2 cups peeled and chopped carrot (about 2 large carrots)
  • 1 15 ounce can pumpkin puree
  • 4 cups chicken broth (can substitute vegetable broth), plus more if needed
  • 1 cup light or heavy cream


1. Heat the butter in a stock pot or Dutch Oven over medium high heat. Add the onion and saute until lightly browned, about five minutes, stirring occasionally.

2. Add the ginger, garlic, salt, pepper and cumin. Cook for 1 minute or until fragrant, stirring frequently.

3. Add the apple and carrot, cook and stir for an additional minute.

4. Add the broth and pumpkin puree. Stir to combine, turn up the heat to bring to a boil. Reduce heat to maintain a simmer, and simmer the soup for 15 minutes or until the carrots are tender, stirring occasionally.

5. Once the carrots are tender, turn off the heat. Add in the cream and blend the soup with a stick (immersion) blender until the desired consistency is reached. If needed, add a splash of additional broth or water to thin the soup. Taste the soup and add additional salt and/or pepper if necessary.


This recipe makes about 8 cups of soup, enough for 6 - 8 people if served as a starter.

If you don't have an immersion blender, you can use a regular blender. (A regular blender will give the soup a more velvety smooth texture than an immersion blender.) If using a regular blender, make sure to work in batches so the soup doesn't overflow and follow these important safety tips!

How to make the soup ahead of time:

The soup can be made ahead of time using one of the following methods: 

  1.   Prepare the soup as directed and store covered in the fridge for up to three days. To reheat the soup, gently warm the soup over the lowest heat setting and avoid boiling the soup to prevent the cream from separating.
  2.   Or, prepare the soup as directed, but stop and refrigerate (for up to three days) or freeze (for up to three months) before adding the cream and blending. Reheat on the stove until warm, then add the cream and blend. Add more broth or cream if the soup is too thick.

Keywords: canned pumpkin soup, pumpkin carrot soup, carrot apple soup, carrot soup, carrot pumpkin apple soup