7 ratings

Gingered Apple-Pumpkin Soup


Try this comforting, hearty, and fragrant soup next time you're stuck indoors on a rainy fall night. It's sure to brighten up your mood, and it's good for you, too.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • ½ pound bacon, chopped
  • One 15-ounce can pumpkin
  • 1 cup water
  • 2 cups apple cider
  • ¼ cup brown sugar
  • ½ teaspoon Chinese five-spice powder
  • 4 cubes chicken bouillon
  • 1 apple, cored and chopped
  • Dash of liquid smoke
  • Salt and pepper, to taste
  • 1 tablespoon fresh ginger root, grated
  • Sour cream (optional)


Heat the oil in a large heavy-bottomed soup pot. Lightly sauté the onion, celery, and bacon. Add the pumpkin, water, apple cider, brown sugar, five-spice, bouillon, apple, liquid smoke, salt, pepper, and ginger root to the pot. Cover and simmer for 35–40 minutes, stirring frequently. Pureé in a blender or food processor in batches until smooth. Serve with a dollop of sour cream, if you wish.