Curried Pumpkin Soup recipe

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Ingredients

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

Nutrition Info

130.8 calories
carbohydrate: 22.6 g
cholesterol: 5.1 mg
fat: 3.4 g
fiber: 5 g
protein: 4.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 696.5 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin, saute, stirring often, until onion is soft and fragrant.

  2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

  3. Puree soup in a food processor or a blender.

  4. Return soup to saucepan, reheat, covered, over low heat.

Recipe Yield

6 servings

Recipe Note

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

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