This festive fall soup comes together in about 35 minutes, making it an ideal starter for holiday meals. Sweet pumpkin and carrots are balanced by the bright tartness of Granny Smith apples, and a splash of cream at the end gives the soup a silky finish.
Originally posted September 2019; updated in September 2020 with clearer instructions and new photos.
When autumn arrives, this Carrot Pumpkin Apple Soup becomes a go-to. The combination of pumpkin, apples, and carrots delivers classic fall flavors and a vibrant orange color that looks lovely on any holiday table. It’s simple to make, freezer-friendly, and works well as an appetizer or side at Thanksgiving or other seasonal gatherings.
This soup is forgiving—measurements can be approximate—and you can prepare most of it ahead of time so the day-of cooking is easier. The final addition of cream softens the flavors into a velvety bowl that pairs well with crusty bread or a green salad.
Recipe ingredients
Ingredient notes
- Canned pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Apples: Tart Granny Smith apples work best to balance the natural sweetness of pumpkin and carrots.
- Broth: Chicken broth gives the soup a rich base, but vegetable broth is a fine substitute for a vegetarian version.
- Cream: Use light cream or heavy cream depending on the richness you prefer. Light cream keeps the soup a little lighter while still adding creaminess.
Step-by-step photos
1. Cook onions in butter until lightly browned.
2. Add garlic, ginger, cumin, salt, and pepper; cook briefly until fragrant.
3. Add chopped carrots and apples and cook another minute.
4. Stir in pumpkin puree and broth, then simmer until the carrots are tender.
5. Remove from heat, add cream, and blend until smooth. Adjust seasoning and consistency as needed.
Tips and tricks
- To save time, use baby carrots. They don’t need peeling—just roughly chop so they cook evenly.
- This recipe is forgiving: small variations in the amounts of apple, carrot, or pumpkin won’t hurt the final flavor.
- Taste the soup after blending and adjust salt, pepper, or a little additional broth or cream to reach the texture and seasoning you prefer.
- Serve with warm crusty bread, toasted nuts, or a sprinkle of fresh herbs for contrast and texture.
Recipe FAQs
A countertop blender or food processor will work. Blend in small batches to avoid spills and to let steam escape safely—use a kitchen towel over the lid and start at low speed, gradually increasing. Be careful handling hot liquid.
A regular countertop blender tends to produce the smoothest, silkier texture. An immersion blender is quicker and more convenient but may leave a bit more texture. Either method yields a delicious result.
Yes. You can make the full recipe, cool it, and refrigerate for up to three days. Reheat gently over low heat to avoid curdling the cream; do not boil. Alternatively, make the soup up to the simmering step, cool, and refrigerate or freeze before adding the cream and blending. When reheating, add the cream at the end, blend, and adjust seasoning.
Yes. Freeze the soup without cream for best results, up to three months. Thaw in the refrigerator, heat gently, then add cream and blend before serving.
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📖 Recipe
Carrot Pumpkin Apple Soup
A warm, bright orange soup that blends the sweetness of carrot and pumpkin with the tart lift of Granny Smith apples. Cream added at the end creates a smooth, comforting texture perfect for fall gatherings.
- Author: Kate
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings
- Category: Appetizer, Side
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 tablespoons unsalted butter
- 2 cups chopped onion (about 1 large onion)
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped ginger (about a 1-inch piece)
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
- 3 cups peeled and chopped Granny Smith apples (about 2 medium or 1½ large)
- 2 cups peeled and chopped carrots (about 2 large carrots)
- 1 (15-ounce) can pumpkin puree
- 4 cups chicken broth (or vegetable broth), plus more if needed
- 1 cup light or heavy cream
Instructions
1. Heat the butter in a stock pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until lightly browned, about 5 minutes, stirring occasionally.
2. Add the ginger, garlic, cumin, salt, and pepper. Cook for about 1 minute, stirring frequently, until fragrant.
3. Add the chopped apples and carrots and cook for another minute, stirring to combine with the aromatic mixture.
4. Stir in the pumpkin puree and broth. Increase heat to bring the mixture to a boil, then reduce to a simmer. Simmer for about 15 minutes, or until the carrots are tender, stirring occasionally.
5. Turn off the heat and add the cream. Use an immersion blender to puree the soup until you reach the desired consistency. If the soup is too thick, add a splash more broth or water. Taste and adjust seasoning with additional salt and pepper as needed.
Notes
This recipe yields about 8 cups of soup, enough for 6–8 people as a starter. To store, refrigerate for up to three days. If freezing, omit the cream; freeze the soup base up to three months, then thaw, reheat, add cream, and blend before serving.
If you don’t have an immersion blender, blend in batches in a countertop blender. Allow steam to escape and start blending at low speed for safety.