Pumpkin and apple soup

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Serves: 6

By kslatts



  • 570ml vegetable stock

  • 500g pumpkin skinned, seeded and cubed

  • 2 baking apples peeled, cored and chopped

  • 1 clove garlic peeled and crushed

  • 2 onions peeled and chopped

  • 2 sprigs fresh sage

  • 300ml dry cider (or apple juice)


  1. Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the pumpkin, chopped apples and sage.
  2. Cook for another 2 minutes, season well and add the stock and the cider or apple juice. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender.
  3. Liquidise and serve piping hot with crusty bread.

Additional Information

  • Make Ahead

  • Soup

  • Baby and weaning

  • Main Course

  • Starter

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • GeorgeNCG 12/10/11 10:54

    Hey! I'm George from the New Covent Garden Soup Co. and we're running a Soup of the Month competition that we'd love you to enter. (http://bit.ly/pr3bK1 ) This is a really fantastic recipe, and I love the use of apple in a pumpkin soup - the vitamin boost from this soup would be so good!