Dina’s Spiced Pumpkin Apple Soup

My mom always serves this soul soothing soup at our annual Thanksgiving family meal. Perfect for crisp autumn weather and winter glacial temperatures.

Prep Time: about 15 minutes         Yields: 4 servings 


  • 3 tablespoons extra virgin olive oil
  • small onion, finely chopped
  • 1 Granny Smith apple, grated
  • 1 can (796 ml) of E.D. Smith pumpkin puree
  • 2 cups vegetable broth
  • 3 cups water
  • 1 can (354 ml) of Carnation regular evaporated milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • salt and freshly ground pepper (to taste)

Garnish (optional):

  • yogurt
  • roasted pumpkin seeds or freshly chopped chives


  1. Heat olive oil in a medium-large pot over medium heat.
  2. Sauté onions until soft, about 3-4 minutes. Do not brown the onions.
  3. Add grated apple to onions and sauté for 2 minutes.
  4. Place remaining ingredients into the pot and stir until the soup is well blended.
  5. Bring to a boil.
  6. Reduce heat to low.
  7. Cover and simmer for 25-30 minutes.
  8. Stir soup occasionally.
  9. Serve and garnish as desired.

Please note that recipe can be easily doubled for additional dinner guests.


Athena A.


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