Curried Pumpkin Apple Soup
My husband and I went out to a very fancy restaurant to celebrate our anniversary many years ago (before kids, obviously). If I remember correctly, it was an eight course meal, and one of my fondest anniversary memories. During the soup course, I ordered an apple and squash soup, and it was heavenly. I’ve tried to recreate it, to no avail. This recipe comes the closest, though. It warms from the inside out thanks to the curry powder. The flavors of this soup go wonderfully together, and if I had to pick a soup that represents fall, this would be it.
Curried Pumpkin Apple Soup
Author/Source:
Heather @ Onceamonthmom.com
Ingredients:
- 2 Tablespoons butter
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 medium apple, peeled, cored and chopped
- 2 teaspoons curry powder
- 3 cups chicken broth
- 2.5 cups canned pumpkin
- 0.25 teaspoons salt
- 1 whole bay leaf
- 0.33 cup heavy cream
- 3 Tablespoons honey
Directions:
Melt butter in medium soup pot over medium heat. Stir in onion, celery and apples. Saute until onions are clear. Stir in curry powder and saute for about a minute. Stir in half of chicken broth and cook for one minute more. Pour contents of the pan into blender or food processor. Add the canned pumpkin and blend until smooth. Add mixture back to pot, stir in remaining chicken broth, salt and bay leaf. Turn heat to medium high and bring to a simmer, stirring occasionally. After 5 minutes, stir in heavy cream and honey. Simmer for 2 minutes more.
Freezing Directions:
Prepare as directed above. Allow soup to cool completely. Pour soup into freezer bag, label and freeze. To serve: Thaw. Empty contents into soup pot, reheat on stove until hot. Serve soup topped with sour cream, if desired.
Servings: 6
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Friday Favorites at Simply Sweet Home’s
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Foodie Friday at Designs by Gollum
-
Friday Potluck at EKat’s Kitchen
-
Grocery Cart Challenge at Grocery Cart Challenge
- I’m Lovin’ It at Tidy Mom
I saw this recipe this morning and made it for lunch! I really liked it, nothing like I’d ever eaten before. Course my toddler wouldn’t touch it. ;)
I just wanted to let you know that this recipe is listed under the vegetarian section, but it calls for chicken broth. So it’s not vegetarian. I plan to try it, but substitute with vegetable stock instead. Is this a good substitution for this recipe?
Yes it’s a simple substitution.
I’ve never thought of mixing pumpkins with apples but this is such a delightful combination that my husband made it a staple every weekend. Easily one of the easiest and better recipes I’ve found. The hubby made his bowl a little spicy and it was really great.
How many cans of pumpkin will you need for 2.5 cups? Will just one can cut it? :) Looking forward to trying this!
Usually 8 oz = 1 cup so you would need 20 ounces.