Crock Pot Apple Pumpkin Soup

This Crock Pot Apple Pumpkin Soup is a light and flavorful recipe, which includes yellow pumpkin and green apples. It’s a great low-calorie fall dish, ready in about 7 hours and 10 minutes.

Crock Pot Apple Pumpkin Soup Ingredients

• 2 tablespoons light olive oil
• 1 teaspoon chopped garlic
• ¼ cup chopped onions
• 2 cups peeled and cubed yellow pumpkin
• 1 cup peeled and cubed green apples
• 2 cups vegetable stock
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly cracked black pepper

How To Make Crock Pot Apple Pumpkin Soup

1. Sauté aromatics: In a skillet over medium-high heat, warm the olive oil. Add chopped garlic and onions, and sauté for 2–3 minutes until fragrant.
2. Add to crock pot: Transfer the sautéed garlic and onions to the Crock Pot. Add pumpkin, apples, vegetable stock, salt, and black pepper.
3. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until pumpkin and apples are very soft.
4. Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, cool slightly and blend in a standard blender.
5. Adjust and serve: If the soup is too thick, stir in a little more stock. Adjust salt to taste and reheat if needed. Serve hot.

Recipe Tips

• Can I skip the sauté step? Yes, but sautéing boosts the flavor of the garlic and onions.
• Best apples to use: Choose tart apples like Granny Smith or green varieties for balance.
• How to thicken or thin the soup: Add more stock for a thinner texture, or let it simmer uncovered to thicken.
• Can I freeze this soup? Yes, it freezes well in airtight containers for up to 2 months.
• Is this vegan? Yes, this recipe is naturally vegan and gluten-free.

What To Serve With Apple Pumpkin Soup

This sweet and savory soup pairs well with light or crusty sides:

• Whole grain toast or garlic bread
• Mixed greens with vinaigrette
• Roasted chickpeas or seeds for crunch
• A swirl of coconut cream or Greek yogurt (optional)

How To Store Apple Pumpkin Soup

Refrigerate: Store in a sealed container in the fridge for up to 4–5 days.
Freeze: Cool completely, then freeze for up to 2 months. Thaw in the fridge before reheating.

Apple Pumpkin Soup Nutrition Facts

• Calories: 104 kcal
• Carbohydrates: 10g
• Protein: ~1g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 471mg
• Potassium: 245mg
• Fiber: 1g
• Sugar: 6g
• Calcium: 12mg
• Iron: 0.5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned pumpkin?
Fresh pumpkin is recommended, but canned can work in a pinch—adjust texture with less liquid.

Is it okay to blend while hot?
If using a blender, let the soup cool slightly and vent the lid for safety.

Can I add cream or milk?
Yes, add a splash of coconut milk or cream for a richer texture.

How to add protein to this soup?
Stir in cooked lentils or top with roasted chickpeas.

Is this good for meal prep?
Absolutely! It stores and reheats very well.

Try More Recipes:

• Crock Pot Apple Pumpkin Cake
• Crock Pot Apple Pumpkin Butter
• Crock Pot 4-Cheese Pumpkin Mac And Cheese