Autumn is synonymous with pumpkin soup!
As the leaves turn golden and the air grows crisp, there's nothing more comforting than a steaming bowl of creamy, flavorful pumpkin soup.
Whether you stick to grandma’s classic recipe or a spicier modern version with chili or ginger, this dish is a fall favorite.
But this recipe introduces a surprising twist—an ingredient you might never have thought of. After years of perfecting pumpkin soup, we have found the ultimate secret…
The secret ingredient isn’t a spice or a typical vegetable. It’s apple juice!
According to Freundin, with its mild acidity and natural sweetness, apple juice perfectly complements the earthy flavors of pumpkin. The fruity notes bring a fresh, vibrant balance to the soup, creating a delightful harmony of sweet and savory.
This unexpected addition transforms the classic pumpkin soup into an irresistible dish.
Ingredients:
2 pumpkins (Hokkaido)
15 small potatoes (or about 2 lbs)
5 carrots
3 tart apples (such as Granny Smith)
1 onion
Olive oil
100-200 ml (½-¾ cup) cloudy apple juice
1½ liters (6½ cups) vegetable broth
Curry powder
Salt and pepper
Sour cream or crème fraîche (optional)
Pumpkin seed oil (optional)
How to Make the Soup:
Roast the Pumpkin
Preheat your oven to 300°F (150°C). Halve the pumpkins, scoop out the seeds, and place them cut-side up on a baking sheet. Roast for 20-25 minutes or until the edges start to darken slightly. Let cool, peel, and cut into cubes.Sauté the Vegetables
Heat olive oil in a large pan and sauté the pumpkin cubes for 10 minutes. Meanwhile, peel and chop the potatoes, carrots, apples, and onion.Simmer the Soup
Add all the vegetables and apples to a large pot with the sautéed pumpkin. Pour in the vegetable broth, ensuring everything is covered. Simmer over medium heat until the potatoes are fork-tender, about 20-25 minutes.Blend and Add Apple Juice
Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the mixture to a countertop blender and blend in batches. Stir in the apple juice gradually until the soup reaches your desired consistency.Season and Garnish
Return the pot to low heat. Season with curry powder, salt, and pepper to taste. Let the soup gently heat through. Serve hot, garnished with a swirl of sour cream or crème fraîche and a drizzle of pumpkin seed oil for extra richness.
Enjoy this elevated version of pumpkin soup—it’s sure to become your go-to fall recipe!
