I made this pumpkin soup with apple and bourbon recipe for Halloween using some of the sweet baby pumpkins I received in my farm box delivery.
I hope you enjoy this Pumpkin Soup with Apple and Bourbon Recipe!
Pumpkin Soup with Apple and Bourbon
- 2 small pumpkins or you can use 2 -3 cans of pumpkin puree
- 3 Tbsps extra virgin olive oil
- 1 onion chopped
- 2 apples peeled, cut into slices and then cut into small chunks
- chicken or vegetable broth – about 32 oz
- 1/4 cup of honey
- 1/2 tsp of grated nutmeg
- 1 Tbsp fresh sage chopped
- 1/4 cup of bourbon
- Sea salt and Pepper to taste
- Preheat the oven to 350 degrees
- Split the pumpkins in half (it helps if you chop the top of first) with a sharp knife
- Scoop out the seeds and save to roast for later
- coat the bottom of a large baking pan with 2 Tbsp extra virgin olive oil
- Place the pumpkin halves face down on the baking pan
- Bake for 45 minutes
- When the pumpkins are done and cooled, scoop out the meat and save it. Discard the skin
- (if you don’t want to roast the pumpkins, you can use canned pumpkin puree instead)
- In a skillet, heat the remaining 1 Tbsp of olive oil on medium heat
- add the chopped onions and saute until they are soft. About 5 minutes. Set aside
- Place the pumpkin a large saucepan or Dutch oven over medium heat
- Add the apples, sauteed onions, nutmeg, sage, honey, and bourbon
- Add the broth until you get the consistency you like. If you like it thicker, add less.
- Add salt and pepper to taste
- Simmer the soup until the apples are soft. (about 10 minutes)
- Garnish individual bowls with some of the pumpkin seeds you may have roasted and serve.
How to roast a pumpkin to make pumpkin soup
Pumpkin is a superfood and healthy in so many ways.
This was the first time I ever roasted a pumpkin. It’s actually pretty easy, especially because I used small “sugar” pumpkins. All you do is chop the tops off, split them down the middle, scoop out the seeds, (save them to roast for later) lay them on a greased or oiled baking pan and bake the halves for about 45 minutes.
Click on the images below to view full-size.
If you don’t want to go through this process, or if your pumpkins were traumatized by a witch, then use canned organic pumpkin puree instead.
I love chunky soup, but you can always put the ingredients into a food processor and blend them for a smoother soup. I poured a little bourbon into the mix because it adds a subtle oak and caramel flavor to the soup. This is optional, of course. I had some leftovers from making my Whiskey Glazed Salmon recipe, which is to die for!
Do you like pumpkin soup? Please leave a comment below.