Honey Cinnamon Pumpkin Soup

This sweet and savory soup is a fall harvest favorite. Serve with a large spinach salad, topped with chopped apples, walnuts, and balsamic vinaigrette.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 medium white onion, peeled and diced
  • 4 medium apples, cored and diced
  • 4 cloves garlic, peeled and pressed
  • 1 tsp. olive oil
  • 1⁄4 cup water
  • 1 can (15 oz.) puréed pumpkin
  • 4 cups vegetable broth
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. honey
  • 1⁄2 tsp. freshly ground black pepper


  • In a medium saucepan, sauté onion, apples, and garlic in olive oil over medium-high heat 3 to 4 minutes. Add water, bring to a boil, then cover and simmer approximately 8 minutes until soft. Remove from heat and allow to cool. Stir in honey, then purée mixture.
  • In a large pot over medium-low heat, combine apple mixture, pumpkin, broth, and cinnamon. Cover and cook 10 to 15 minutes. Season with pepper and serve.