Half-Spiced Pumpkin and Apple Soup
A sweet and spicy soup blending roasted pumpkin with apple, served in two halves with a contrasting texture and heat level. This american-inspired soups (vegetarian) ready in about 60 minutes pairs medium, peeled and cubed pumpkin, medium, peeled and diced apple, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, peeled and cubed pumpkin
- 1/2 medium, peeled and diced apple
- 1/2 medium, diced onion
- 1 clove, minced garlic
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tbsp maple syrup
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 medium pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 25 minutes until tender.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1/2 diced onion and sauté for 3 minutes. Stir in 1 minced garlic clove and cook for 30 seconds. Add 4 cups vegetable broth, 1/2 tsp cinnamon, 1/4 tsp cayenne pepper, and 1 tbsp maple syrup. Bring to a boil.
- Step 3: Add roasted pumpkin and 1/2 diced apple. Simmer for 10 minutes until the apple is softened. Use an immersion blender to puree half of the soup until smooth, then stir back into the pot.
- Step 4: Serve in bowls split into two halves: one smooth puree side and one chunky texture side, garnished with a drizzle of maple syrup and a sprinkle of cinnamon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spiced Pumpkin and Apple Soup take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Spiced Pumpkin and Apple Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Half-Spiced Pumpkin and Apple Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Spiced Pumpkin and Apple Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Spiced Pumpkin and Apple Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
