Sopa De Calabaza Y Manzana Pumpkin Apple Soup
Creamy, comforting, and bursting with fall flavors, Sopa de Calabaza y Manzana (Pumpkin Apple Soup) is a delightful twist on traditional pumpkin soup. This velvety dish combines the natural sweetness of unsweetened pumpkin purée and fresh apple with aromatic spices like cinnamon and nutmeg, creating a perfect harmony of savory and sweet. Simmered with vegetable broth and finished optionally with a splash of heavy cream, this soup offers a luxurious texture that’s both satisfying and warming. Each bowl is topped with crunchy, toasted pumpkin seeds for a nutty contrast that elevates every spoonful. Ready in just 45 minutes and ideal for cozy nights or festive gatherings, this soup is an elegant way to embrace the harvest season.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups pumpkin puree (unsweetened)
- 1 large apple, peeled, cored, and diced
- 4 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.75 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups heavy cream (optional)
- 2 tablespoons pumpkin seeds, toasted (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the pumpkin puree, diced apple, and vegetable broth to the pot. Stir to combine.
Add the ground cinnamon, nutmeg, salt, and black pepper. Stir again to incorporate the spices.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the apple is tender.
Remove the pot from the heat and let it cool slightly.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches, blending until smooth, then return it to the pot.
If using heavy cream, stir it into the soup and gently reheat over low heat, being careful not to boil.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with toasted pumpkin seeds, and serve warm.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.6 g | 111% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 55.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4139 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
