If you’re anything like me, as soon as September hits you are already looking forward to the best parts of fall. For me, that’s cooler weather, falling leaves, and apple cider. And of course, all things pumpkin and anything orange! This Carrot Pumpkin Apple Soup really fits the bill – the pumpkin and apples are quintessentially fall. And the carrots give the soup a beautiful bright orange color. This easy-to-make soup will brighten up any autumn meal, and would be especially great for a Thanksgiving feast.
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Carrot Pumpkin Apple Soup Ingredients
To make this soup you will need:
- canned pumpkin puree (make sure you don’t buy pumpkin pie filling instead, the cans look very similar and are sold right next to each other!)
- apples – Granny Smith are really the best here. They provide a nice tartness that sets off the sweetness of the carrot and pumpkin really well!
- unsalted butter
- cumin – provides a subtle smoky flavor in the background
- finely chopped garlic
- finely chopped fresh ginger
- chicken broth – can substitute vegetable broth, no problem!
- salt and pepper
- cream – you can use light cream or heavy cream here. I prefer light cream, I thought it was creamy enough without being too heavy!
This soup really is easy to make, which is why it would be great for Thanksgiving. One less thing to stress about that day! Here are some quick tips on making this soup:
- If you want to save some time, use baby carrots instead of whole carrots. That way you can skip peeling! Still give them a rough chop though so they will cook faster and more evenly.
- Want to save even more time? Don’t worry about precise measurements. No one will notice if there is a bit more apple or a bit less carrot. I included approximations for how much of each item you will need (i.e. “about 1 large onion”). Rely on these rather than measuring everything exactly, the recipe will still come out great!
- While the onion is sauteing first, you have about five minutes to prep the next ingredients. This is just enough time to peel and chop the carrot, or prep the ginger and garlic. Make sure you have the rest of the prep done beforehand though!
- I like using a hand (immersion) blender to blend the soup – it’s easy and convenient. But, there will be some texture left in the soup. If you want a perfectly smooth, velvety soup, you will definitely want to use a regular blender. Check out this article on tips for blending soup in a regular blender!
- After the soup is blended, be sure to taste the finished soup. Does it need more salt or pepper? Add it now and taste again. This final step will really help the soup reach its fullest potential! Also, if the soup is too thick, feel free to mix in a splash more cream or broth.
Making Carrot Pumpkin Apple Soup: Step By Step
Here are some pictures to show you what each step of making this recipe look like:
- Saute onion in butter
- Add ginger, garlic, salt, pepper, and cumin, saute for another minute
- Add apples and carrots, saute for another minute
- Stir in pumpkin and broth, simmer until carrots are soft
- Add cream and blend
Serving Carrot Pumpkin Apple Soup
There are so many ways to serve this soup! I really like to add an extra splash of cream on top and grind on some coarse black pepper. You can also add fresh herbs, croutons or chunks of bread, pumpkin seeds, caramelized onions…the sky’s the limit!
You can also serve the soup right away, or make it up to three days ahead, keep it in the fridge, and then re-heat it when you are ready to eat. There are two ways you can make the soup ahead of time. You can complete the recipe as written, and then gently re-heat the soup over low heat. The low heat is necessary so the cream doesn’t curdle. You want to avoid boiling the soup for the same reason.
Or, you can make the soup and then stop before you add the cream and blend. When you are ready to serve it, heat the soup ingredients up on the stove until warmed through (doesn’t have to be simmering, just warm). Then add the cream and blend. You may need to add some extra cream or broth to get the consistency you want. This way you don’t have to worry so much about the cream separating.
My Recommended Products
Here’s a list of some of the kitchen tools I used to make this recipe, I love these products and I highly recommend them!
- OXO Good Grips Pro Y-Peeler: this is the best peeler I’ve ever owned! Super sharp with a comfortable handle.
- Zelancio Cookware 6-Quart Enameled Cast Iron Dutch Oven: this beautiful Dutch Oven is a nice size for soup – not too big, not too small.
- Shun Classic 7″ Santoku Knife – my favorite knife! Makes chopping a joy!
If you’ve tried this recipe for Italian Meatloaf, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!
One more thing – if you are searching for more easy and delicious soup recipes, here are some of my absolute favorites:Print
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.
- 4 tbsp. unsalted butter
- 2 c. chopped onion (about 1 large onion)
- 3 cloves finely chopped garlic
- 1 tbsp. finely chopped ginger (about 1 inch piece)
- 1 tsp. cumin
- 2 tsp. salt
- 1/2 tsp. black pepper
- 3 c. peeled and chopped Granny Smith apples (about 2 medium or 1 1/2 large apples)
- 2 c. peeled and chopped carrot (about 2 large carrots)
- 1 15 oz. can pumpkin puree
- 4 c. chicken broth (can substitute vegetable broth)
- 1 c. 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 heat and bring to a boil. Reduce heat to maintain a simmer, and simmer 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 hand (immersion) blender until the desired consistency is reached. Taste the soup and add additional salt and/or pepper if necessary.
The soup can be served right away or made up to three days ahead, stored in the refrigerator. When ready to serve, gently re-heat the soup over low heat and avoid boiling the soup to prevent the cream from separating. Or, prepare the soup as directed, but stop and refrigerate the soup before adding the cream and blending. Then reheat on the stove until warm, add the cream and blend. Add more broth or cream if the soup is too thick.
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