If you’ve been craving a cozy, flavorful soup that feels like a warm hug on a chilly day, I’ve got just the recipe for you. The Cheddar Apple Pumpkin Soup With Sage Popovers Recipe is one of those dishes I keep coming back to again and again—not only because it’s downright delicious, but also because it brings together unexpected flavors in the most comforting way. The creamy cheddar-spiked pumpkin soup with a hint of sweet apple paired with crisp, herby sage popovers? Absolute magic. Trust me, you’re going to want to make this ASAP.
Why You’ll Love This Recipe
- Unique Flavor Combo: The blend of sharp cheddar, sweet apple, and warm pumpkin is unlike any soup you’ve tried before.
- Perfect Comfort Food: This recipe feels cozy and rich — perfect for fall or any time you want those warm, homey vibes.
- Impressive Yet Easy Popovers: The sage popovers are light, fluffy, and add a lovely savory note that pairs perfectly with the soup.
- Make-Ahead Friendly: You can prep the soup and popovers ahead of time, making it practical for dinners or entertaining.
Ingredients You’ll Need
The magic of this Cheddar Apple Pumpkin Soup With Sage Popovers Recipe lies in its fresh, simple ingredients — each bringing something special to the table. When shopping, look for a sugar pumpkin for roasting (not a giant carving one), crisp-tart apples, and fresh sage for that gorgeous popover aroma.
- Sugar Pumpkin: Smaller and sweeter than your average pumpkin, perfect for roasting and soup base.
- Apple: A firm, tart variety like Granny Smith balances the pumpkin’s sweetness beautifully.
- Onion: Adds depth and savory sweetness once roasted.
- Sharp Cheddar Cheese: For that melty, tangy richness in the soup.
- Chicken Broth: Your soup’s flavorful liquid base; can swap for vegetable broth if you prefer.
- Butter: Gives the soup silkiness and popovers a tender crumb.
- Fresh Sage: The hero herb in the popovers, delivering that earthy aroma.
- Flour: Both in soup (to stabilize cheese) and popovers for structure.
- Eggs and Milk: Essential for the airy popovers.
- Seasonings: Salt, pepper, thyme, cayenne, nutmeg, and a touch of maple syrup to round out flavors.
Variations
I love how adaptable this Cheddar Apple Pumpkin Soup With Sage Popovers Recipe is. Whether you want to go dairy-free, up the spice, or even veganize it, there are easy tweaks you can try. Here are some favorites I’ve experimented with that turned out beautifully.
- Dairy-Free Version: Swap cheddar for a sharp dairy-free cheese and use vegan butter and plant-based milk. It’s surprisingly satisfying and still creamy!
- Spicy Kick: Add a pinch more cayenne or some smoked paprika – my husband loves it a bit fiery.
- Sweet Twist: Use honey instead of maple syrup for a subtle floral sweetness I discovered on a whim once.
- Popovers With Herbs: Try mixing rosemary or thyme with sage in the batter for an herby medley that’s a crowd-pleaser.
How to Make Cheddar Apple Pumpkin Soup With Sage Popovers Recipe
Step 1: Roast Your Pumpkin Bowls
First things first, preheat your oven to 400°F. Take your sugar pumpkins, slice off the tops, and scoop out all the seeds – save those for roasting later if you want! Rub the inside of each pumpkin with olive oil, sprinkle with salt and pepper, and place them on a baking sheet. Bake them for about 20-30 minutes until they’re tender to the touch but not collapsing. These will be your edible bowls and give such a gorgeous rustic touch that will wow anyone you serve.
Step 2: Roast the Soup Ingredients
While the pumpkin bowls roast, put your cubed pumpkin flesh (from the other pumpkin or leftover), apple slices, and chopped onion on another baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400°F for 45 minutes until everything is fork-tender and onions are beautifully caramelized. This slow roasting pulls out the natural sweetness you’ll absolutely love.
Step 3: Blend and Simmer the Soup
After the roasted ingredients cool slightly, blend them with 2 cups of broth until ultra smooth–I use a food processor but a powerful blender works just as well. Pour the mix into a stockpot over medium heat, then stir in butter, thyme, the rest of your broth, milk, cayenne, nutmeg, and a drizzle of maple syrup. Season with salt and pepper. Let it simmer gently for 15-20 minutes, letting the flavors get cozy and the soup thicken a bit.
Step 4: Add the Cheddar Cheer
Toss your shredded cheddar with flour before stirring it into the soup. This little trick helps it melt smoothly and prevents clumping. Stir until the cheese is silky and fully melted, then take the pot off the heat. Now, ladle your soup into those charming roasted pumpkin bowls—you’re almost there!
Step 5: Bake the Sage Popovers
Preheat your oven to 450°F and place a rack in the lower third. Grease your popover pan or muffin tin really well. In a blender, combine eggs, milk, flour, and salt and blend briefly until mixed (about 20 seconds), then add melted butter and blend again for 10 seconds. Fill each cup just halfway—that’s key for those amazing popover rises. Bake at 450°F for 20 minutes, then lower to 350°F and bake for another 15-20 minutes without opening the oven. The popovers should be puffed, golden, and crisp on top. Use a small knife to carefully loosen the edges and serve them hot with butter.
Pro Tips for Making Cheddar Apple Pumpkin Soup With Sage Popovers Recipe
- Use Sugar Pumpkins: I learned the hard way – carving pumpkins just don’t have the sweetness or texture needed for this soup.
- Don’t Skip Roasting: Roasting the pumpkin, apple, and onion unlocks a whole new level of flavor that blending raw ingredients just doesn’t replicate.
- No Peeking Popovers: Opening the oven while baking causes them to deflate – patience here pays off with those perfect puffs.
- Flour With Cheese: Coating the cheddar with flour before adding to soup ensures a smooth melt without any cheesy clumps.
How to Serve Cheddar Apple Pumpkin Soup With Sage Popovers Recipe
Garnishes
I usually drizzle just a little heavy cream or crème fraîche on top of the soup for a lovely swirl of richness. A sprinkle of freshly chopped sage or thyme brightens up the bowl visually and adds a lovely herbal aroma. Sometimes, a handful of toasted pumpkin seeds gives a delightful crunch, especially if you saved those pumpkin seeds from earlier.
Side Dishes
Besides the sage popovers (which are my favorite companion), I like to serve a light green salad with a tart vinaigrette to complement the soup’s creamy sweetness. Roasted root vegetables or a simple apple slaw also work well if you want to expand the meal.
Creative Ways to Present
Once, for a holiday party, I served the soup inside mini roasted pumpkins with a sprig of sage on top and the popovers arranged on wooden boards next to small bowls of softened butter sprinkled with sea salt. It was rustic yet elegant and got so many compliments. Playing with edible serving vessels definitely adds that “wow” factor.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 3 days. It tastes even better the next day once flavors meld together. Just give it a good stir before reheating.
Freezing
The soup freezes well too, so if you want to batch cook, pour it into freezer-safe containers leaving some space for expansion. Thaw overnight in the fridge before warming back up. However, the popovers are best fresh and don’t freeze well.
Reheating
To reheat the soup, warm it gently on the stovetop over low heat, stirring often to prevent sticking or scorching. Avoid boiling, so the texture stays creamy and smooth. If it’s too thick, stir in a little broth or milk to loosen it up.
FAQs
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Can I use canned pumpkin instead of fresh pumpkin?
You can, but fresh roasted pumpkin offers a much brighter, sweeter flavor and better texture. If you use canned, opt for pure pumpkin puree with no additives and consider roasting the apple and onion separately for best flavor.
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What kind of apples work best in this soup?
I recommend tart, firm apples like Granny Smith or Honeycrisp—they add a nice balance to the sweet pumpkin and creamy cheddar without turning mushy when roasted.
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Can I make the popover batter ahead of time?
It’s best to make and bake popovers fresh so they rise properly and stay crisp. If you prepare batter beforehand, you might lose some puffiness when baking later.
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How can I make this recipe vegan?
Use plant-based milk, dairy-free butter, and vegan cheese in the soup. For popovers, substitute eggs with a vegan egg replacer and use non-dairy milk and butter alternatives.
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What’s the best way to reheat leftover soup without it curdling?
Reheat slowly over low heat while stirring often. Avoid boiling the soup as it can cause the cheese and dairy to separate. Adding a little broth or milk as you warm helps maintain a smooth consistency.
Final Thoughts
I absolutely love how this Cheddar Apple Pumpkin Soup With Sage Popovers Recipe brings warmth, comfort, and a little bit of fancy all in one bowl—and those popovers really make it feel special. Whether you’re cooking for family, friends, or just savoring a cozy solo meal, I promise this is one recipe you’ll reach for all fall and winter long. Give it a try—I can’t wait to hear how much you enjoy it, too!
Print
Cheddar Apple Pumpkin Soup With Sage Popovers Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Cheddar Apple Pumpkin Soup with Sage Popovers is a comforting fall dish featuring roasted pumpkin, apple, and onion blended into a creamy, spiced cheddar soup, served alongside warm, airy sage-infused popovers. The combination of sweet and savory flavors makes this soup a perfect seasonal meal for chilly days.
Ingredients
Roasted Pumpkin Bowls
- 2 small pumpkins
- Olive oil, for rubbing
- Salt, to taste
- Pepper, to taste
Cheddar Apple Pumpkin Soup
- 1 small pumpkin, peeled and chopped
- 1 medium onion, peeled and quartered
- 1 apple, cored and quartered
- 1 tablespoon olive oil
- 4 cups chicken broth, divided
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1/2 cup milk
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon all-purpose flour
- Heavy cream, for drizzling
Sage Popovers
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 teaspoons fresh sage, finely chopped (optional)
- Butter, for serving
Instructions
- Prepare Roasted Pumpkin Bowls: Preheat the oven to 400°F. Cut the tops off the pumpkins and scoop out all seeds. Rub the interiors with olive oil, salt, and pepper. Place them on a baking sheet and bake for 20-30 minutes, or until tender to the touch but still holding shape.
- Roast Vegetables for Soup: On a baking sheet, toss chopped pumpkin, quartered onion, and apple with 1 tablespoon olive oil and a sprinkle of salt and pepper. Roast in the 400°F oven for 45 minutes until the pumpkin is fork-tender and onion is golden and soft. Remove and let cool for 5 minutes.
- Blend Soup Base: Transfer roasted pumpkin, onion, and apple to a food processor or blender. Add 2 cups chicken broth and pulse until completely smooth.
- Simmer Soup: Pour blended mixture into a stockpot over medium heat. Add butter, thyme leaves, remaining chicken broth, milk, cayenne, nutmeg, and maple syrup. Season with salt and pepper. Bring to a low simmer and cook for 15-20 minutes until slightly thickened.
- Add Cheese: Toss shredded cheddar cheese with flour to prevent clumping. Stir this into the soup until fully melted and smooth. Remove the pot from heat.
- Serve Soup: Ladle the soup into the roasted pumpkin bowls or regular bowls and drizzle with heavy cream to finish.
- Make Sage Popovers Batter: Preheat oven to 450°F and position rack in the lower third. Grease a 6-cup popover pan or 12-cup muffin pan. In a blender, combine eggs, milk, flour, and salt; blend for 20 seconds until just combined. Add melted butter (and chopped sage if using) and blend an additional 10 seconds.
- Bake Popovers: Pour batter evenly into prepared pan cups, filling no more than halfway. Bake at 450°F for 20 minutes. Then reduce oven temperature to 350°F and bake an additional 15-20 minutes without opening the oven, until popovers are puffed, golden, and crisp.
- Serve Popovers: Use a small sharp knife to gently run around the edges to release popovers from the pan. Serve immediately with butter alongside the soup.
Notes
- Using fresh sage in the popovers adds a fragrant herbal flavor, but it can be omitted if unavailable.
- The roasted pumpkin bowls add a stunning presentation and extra pumpkin flavor, but the soup can be served in regular bowls as well.
- Be careful not to open the oven while the popovers bake to ensure maximum rise and crispiness.
- The soup can be made a day ahead and reheated gently on the stovetop, stirring frequently.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- To make the soup dairy-free, replace butter with olive oil and use a dairy-free milk alternative, skipping the cheese or using a vegan cheese substitute.
Nutrition
- Serving Size: 1 bowl soup with 1 popover
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 120mg
