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Ingredients
| McIntosh apples: 4 (peeled, cored and chopped) |
| salted butter: 1 Tbl |
| onions: 1 (finely chopped) |
| garlic: 2 cloves (crushed) |
| curry powder: 1 Tbl |
| ground cumin: 1 tsp |
| pumpkin puree: 1 15oz can |
| chicken broth: 4 cups |
| water: 1 cup |
| granulated sugar: 1 tsp |
Curried Pumpkin Soup
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
50 min -
Servings
6 serving(s)
Tags
Directions
- Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
- 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.
- Puree soup in a food processor or a blender.
- Return soup to saucepan; reheat, covered, over low heat.