Curried Pumpkin Soup

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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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Ingredients

  • 4 Macintosh apples, peeled, cored and chopped
  • 1 Tbs. butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • 1 (15 oz.) can pumpkin puree
  • 4 C. chicken broth
  • 1 C. water
  • 1 tsp. white sugar

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Directions

Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin. Sauté, 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.

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