Fall Vegetable Pistachio Soup

Monday, October 3rd, 2022

We’ve had a bountiful harvest season this year – and Heart of the Desert has been busier than ever! Besides loving fall for the harvest season, we also enjoy the comforts of cooler weather, harvest vegetables, and the excitement of the “spooky season.”

One of our favorite recipes to enjoy in the fall is squash soup. We think that squash is the ultimate fall flavor when it comes to vegetables! If you disagree, then you’ve never had the pleasure of biting into a deliciously steaming butternut squash bursting with its fall-inspired sweetness. So, we were excited when our friends over at American Pistachio Growers shared this amazing soup that not only has squash but some other amazing autumn flavors like sweet potatoes, apple juice, and of course— our beloved pistachios!

The subtle, nutty flavor of pistachios adds an interesting twist to this dish. Not to mention, adding the kernels as a garnish gives it a fun texture! This soup is hearty, comforting, and, most important, easy to make! We hope you enjoy it!

Fall Vegetable Pistachio Soup

(Courtesy of American Pistachio Growers)


  • 1-pound Yams or sweet potatoes
  • 1-pound yellow squash (acorn, butternut, or banana)
  • ½ pound carrots
  • ½ cup Frozen concentrated apple juice, (thawed, undiluted)
  • ½ cup pistachio kernels
  • 2½ cups Low-fat milk
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • Light sour cream or crème fraîche
  • American pistachios, chopped (for garnish)


  1. First, pare, trim, seed, and chunk all the vegetables (sweet potatoes, squash, and carrots)
  2. Place in a wide, shallow microwave-safe baking dish. Add 1 inch of water, cover, and microwave on high power for 20 to 25 minutes or until tender. Drain.
  3. Combine vegetables with apple juice concentrate in a food processor and process until pureed. Be sure to stop and scrape the container once or twice.
  4. Add pistachios and process them until they are finely chopped.
  5. Using a spatula, transfer the mixture into a saucepan. Add milk, salt, and pepper.
  6. Heat until the entire mixture is heated through.
  7. Serve with dollops of sour cream and sprinkle pistachios on top.

There you have it; a quick and easy soup that is sure to please all the fall-lovers in the family. It’s even a great soup to make extras and have as leftovers later in the week! If you need to stock up on pistachios, pecans, or any other snacking and cooking essentials, visit our shop and take advantage of our variety of delicious flavors! You can even pick up a nice, full-bodied red wine to enjoy alongside this dish!

Are you looking for more autumn-centric, pistachio recipes? Check out our past fall recipe blog post or visit our friends at American Pistachio Growers and see their recipe collection!

Heart of the Desert is a working pistachio ranch and vineyard with four retail establishments in New Mexico. They are best known for their farm fresh pistachios and Award-Winning New Mexico wines. Each store offers wine and pistachio tastings. They offer worldwide shipping and produce attractive gourmet baskets that make great corporate and family gifts. The main store, on the ranch in Alamogordo, offers farm tours that showcases how pistachios are grown and processed as well as a stunning Tuscany themed patio that overlooks the groves and is available for weddings, private parties or enjoying a relaxing glass of wine.

Original recipe: https://americanpistachios.org/recipes-and-snacking/recipes/fall-vegetablepistachio-soup