This is my first time buying these charming small pie pumpkins.
They’re far cuter than the usual tiny decorative pumpkins. I didn’t want to cut them up, but I used two to serve the soup. I also pureed the pumpkin flesh I scooped out so nothing went to waste.
The star flavors in this soup are apple and squash, though sweet potatoes would be a lovely addition. I used the pumpkin shells mainly as bowls—the soup itself doesn’t require pumpkin—but the small pumpkins add a festive touch.
I roasted the pumpkins briefly to soften the remaining flesh while keeping the shells sturdy enough to hold the soup.
I wasn’t sure how I’d like this combination, but it turned out fantastic. The apple gives subtle sweetness, sage adds an earthy note, and a splash of half-and-half makes the texture silky, more like a bisque. Toasted pecans on top add a satisfying crunch. The only thing missing was bacon—crispy bacon would make it even better.
Harvest Apple Soup
Adapted from Eating Well
Serves about 4
- 2 apples, chopped (skins on)
- 1/2 cup chopped pumpkin (I got about 1 cup from 2 pie pumpkins)
- 1 cup chopped butternut squash
- 1 clove garlic, chopped
- 2 tablespoons olive oil
- 1 tablespoon chopped sage
- 4 cups broth (chicken or vegetable)
- 1/3 cup half-and-half (or milk/heavy cream)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- Chopped, toasted pecans for garnish
Preheat oven to 400°F (200°C).
Spread the chopped apples, pumpkin and butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss with the chopped sage. Scatter the garlic over the vegetables. Roast for 20 minutes, stir, then roast for another 15 minutes until tender and slightly caramelized.
Working in batches if necessary, place 1–2 cups of the roasted vegetable mix in a blender with 1 cup of broth and puree until smooth. Transfer the purée to a large pot and repeat with the remaining roasted vegetables and broth.
Once all the puréed mixture is combined in the pot, stir in the smoked paprika, adjust seasoning with salt and pepper, and add the half-and-half. Simmer gently on low heat for 20–30 minutes to allow the flavors to meld and the soup to thicken slightly.
Serve the soup in bowls or inside the reserved pumpkin shells for a festive presentation. Top with toasted pecans for crunch.
Are you tired of pumpkin recipes yet? I might take a short break—after I finish three pumpkin cookies for breakfast.