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Pumpkin Apple Soup

You can cook this delicious soup a lot faster if using a pressure cooker. Everything is faster, better, and tastier in a pressure cooker. Can you tell I like pressure cookers?
Course Appetizer, Soup


  • 1 butternut squash, peeled, seeded, chopped
  • 2 onions chopped
  • 1 acorn squash, peeled, seeded, chopped
  • 1 small pumpkin (if you can't find fresh pumpkins use 2 16 oz tins pumpkin)
  • 5 peeled and chopped carrots
  • 4 granny smith apples
  • 4 bay leaves
  • 1 tsp cinnamon
  • 1 tbsp curry
  • 1 tbsp celery seed
  • 1 16oz can diced tomatoes
  • 2 cups white wine
  • 2.5L 12 cups of vegetable stock
  • 1 cup 1 cup 35% cream
  • Salt and pepper to taste


  • In a large stockpot over med-high heat, combine squash, pumpkin, carrots, onions, bay leaves, spices, wine, tomatoes and vegetable stock. Bring to a gentle boil and keep on a gentle boil for 30 minutes.
  • Reduce heat to medium and add apples.
  • Season with salt and pepper, stirring occasionally and cover and continue to simmer for 1-1/2 hours. Or 30 minutes if using a pressure cooker.
  • Puree until smooth, add cream and bring back up to warm temperature, checking seasoning.
  • Serve warm or keep in fridge. You can freeze this too.
Keyword apple, pumpkin