Sage and Apple Harvest Pumpkin Soup
This flavorful sage and apple harvest pumpkin soup is a cozy dinner for this fall. It combines sweet apple and fresh pumpkin with aromatic sage, all simmered together with spices to create the perfect harvest soup. Top with pumpkin seeds and serve in a bread bowl for the perfect pairing.
There’s something about a homemade fall soup from scratch. This apple pumpkin soup combines fresh pumpkin with apples so the flavors are vibrant and delicious.
Try out these other cozy soups this fall:
- You will love this Creamy Tomato Gnocchi Soup with pillowy soft gnocchi.
- Warm up with this nourishing Lentil Barley Soup.
- Try out the Miso Dumpling Soup that is a fan-favorite for years.
Ingredients
Ingredient notes:
- Small pumpkin: You will need a 2-3 lb pumpkin for this recipe. You can find pie pumpkins at the store. These are fairly small and make for great soup. Make sure to thoroughly wash and peel your pumpkin before cutting into it.
- Apple: You need just one large apple for this recipe. I like Honeycrisp for the best flavor!
- Fresh sage: This is essentially a requirement for this recipe to give it lots of flavor. Fresh sage has the perfect earthy, aromatic flavor to compliment the pumpkin and apple soup.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Sauté until softened, about 3-4 minutes.
Step 2: Add diced pumpkin and apples to the pot. Stir well to combine with the aromatics. Add chopped fresh sage leaves to the pot. Let the mixture cook for a few minutes until the sage becomes fragrant.
Step 3: Stir in ground cinnamon and ground nutmeg. Season with salt and pepper. Add maple syrup for a touch of sweetness. Cook for another minute.
Step 4: Pour in the vegetable broth. Bring the mixture to a simmer and let it cook until the pumpkin and apples are tender, usually around 15-20 minutes (covered).
Step 5: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Adjust the consistency with more broth if needed.
*If your soup still is too chunky in texture, consider taking 1/3-1/2 of it and adding it to a blender.
Step 6: Ladle the soup into bowls. Garnish with toasted pumpkin seeds and additional fresh sage leaves. I love to serve this in bread bowls for a cozy fall dinner.
❓Recipe FAQs
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
This soup is freezer-friendly. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
You can either make your own (like this homemade bread bowl recipe) or buy them at Panera. They are inexpensive (<$3 per bowl where I live) and taste amazing!
For a smoother texture, use an immersion blender to puree the soup directly in the pot for 2-3 minutes. Alternatively, transfer the soup in batches to a blender and blend until smooth.
To blend hot liquids safely with an immersion blender, make sure to submerge the blender completely before turning it on, tilt the container for a vortex, pulse instead of continuous blending, and take precautions like wearing oven mitts.
Pro Tips
- If you prefer a creamier soup, consider adding in 1 cup of full-fat coconut milk after blending.
- This soup is great as a main meal combined with a side like a salad, roasted veggies, and more. Create a light fall salad with mixed greens, sliced apples, candied pecans, and a vinaigrette dressing. This would also be great with a sandwich like my vegan melty grilled cheese.
⇨ Other Delicious Fall Recipes ⇦
♡ Did you love this recipe? ♡
Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.
Subscribe for more delicious recipes!
Sage and Apple Harvest Pumpkin Soup
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
Ingredients
- 1 small pumpkin (2-3 lbs) peeled, seeded, and diced (about 4 heaping cups)*
- 1 large apple peeled and chopped
- 1 medium white onion finely chopped
- 2 cloves garlic minced
- 4-6 cups vegetable broth*
- 2 sprigs fresh sage leaves* chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 tsp salt and pepper add more to taste
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Pumpkin seeds for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic. Sauté until softened, about 3-4 minutes.
- Add diced pumpkin and apples to the pot. Stir well to combine with the aromatics.
- Add chopped fresh sage leaves to the pot. Let the mixture cook for a few minutes until the sage becomes fragrant.
- Stir in ground cinnamon and ground nutmeg. Season with salt and pepper to taste. If you like a touch of sweetness, add maple syrup. Cook for another minute
- Pour in the vegetable broth. Bring the mixture to a simmer and let it cook until the pumpkin and apples are tender, usually around 15-20 minutes (covered).
- Once the vegetables are tender, use an immersion blender to puree the soup until smooth. Adjust the consistency with more broth if needed.*If your soup still is too chunky in texture, consider taking 1/3-1/2 of it and adding it to a blender.
- Taste the soup and add more salt or pepper if desired. Ladle the soup into bowls. Garnish with toasted pumpkin seeds and additional fresh sage leaves. I love to serve this in bread bowls for a cozy fall dinner.
Notes
- Wash your pumpkin thoro⭐️ughly. Use a peeler or knife to carefully remove the skin on the outside.
- Cut the top off your pumpkin. Remove all the guts/seeds.
- Cut the bottom off. Then chop your pumpkin into 1-2 inch pieces. Aim to have ~ 4 cup heaping cups.
-
- If your soup is too thick and texture too “chunky”, consider adding it to a blender. To blend hot liquids safely, only fill the blender halfway, remove the centerpiece of the lid to allow the steam to escape, and make sure to cover that hole with a dishcloth or thick paper towel while it is blending.
- If you prefer a creamier soup, consider adding in 1 cup of full-fat coconut milk after blending.
-
- This soup is great as a main meal combined with a side like a salad, roasted veggies, and more. Create a light fall salad with mixed greens, sliced apples, candied pecans, and a vinaigrette dressing. This would also be great with a sandwich like my vegan melty grilled cheese.
I just made this Sage and Apple Harvest Pumpkin Soup and it’s delicious! The combination of flavors is perfect for fall. It’s a new fall favorite in my home.
Happy you enjoyed it Emma 🙂
Finally had the chance to this pumpkin soup recipe a shot, and it’s legit comfort in a bowl. The sweet apple, fresh pumpkin, and sage combo hits the spot, and the spices add a nice kick. Perfect for those cold evenings when you need something warm to cozy up with. Thanks for sharing!