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Curried Pumpkin Soup

Curried Pumpkin Soup

Rated as 4.06 out of 5 Stars
Recipe By:Debbe Hallborg
"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."

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

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.