Delicious apple pumpkin soup ready in under 30 minutes!
It’s been very cold and rainy in Kansas City this past week. Not great weather for venturing outside, but perfect soup weather! This soup is so easy and healthy! You will love the creamy texture, hint of spices, and warm pumpkin and apple flavors.
Combine all ingredients in a large pot on the stove. Cook for 15 minutes on medium heat, or until soup starts to boil. Turn soup down to low heat and cook for 10 more minutes, stirring occasionally. Serve immediately and top with sunflower seeds, pumpkin seeds, or more cinnamon.
Store leftover soup in refrigerator for up to one week. This soup also freezes well. I find it easiest to freeze in individual portions. When you’re ready for your warm delicious soup, take soup out of freezer and let it defrost in the refrigerator for 4-5 hours. I usually transfer it from the freezer to the fridge before I leave for work in the morning. After it has defrosted, reheat on stove for 15-20 minutes.
- 2 cups vegetable broth
- ½ cup coconut milk
- 3 cups pumpkin puree (2 15 oz cans)
- 1 cup applesauce
- 1 and ½ teaspoons cinnamon
- ¾ teaspoon cloves
- ½ teaspoon allspice
- ½ teaspoon salt
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 teaspoon cornstarch
- 1 and ½ tablespoons honey
- Combine all ingredients in a large pot on the stove.
- Cook for 15 minutes on medium heat, or until soup starts to boil.
- Turn soup down to low heat and cook for 10 more minutes, stirring occasionally.
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