Curried Pumpkin Soup

Curried Pumpkin Soup

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.

Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
131 Calories

Recipe Instructions

Step 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.
Step 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.
Step 3
Puree soup in a food processor or a blender.
Step 4
Return soup to saucepan; reheat, covered, over low heat.
Curried Pumpkin Soup

Ingredients

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

Categories

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