Curried Pumpkin Apple Soup

This rich soup combines two of the fall season's most treasured ingredients.

from Taste of Home's Holiday & Celebrations Cookbook 2005

“Sweet apples and spicy curry combine in this rich soup, which is perfect for fall. A small serving is all you need to satisfy.” — Jane S., Tustin, California

You Will Need 2 medium Golden Delicious apples, peeled and coarsely chopped 1 medium onion, chopped 1 medium leek (white portion only), sliced 3 garlic cloves, minced 2 tablespoons butter 2 to 3 teaspoons curry powder 1 can (15 ounces) solid-pack pumpkin 4 cups chicken broth 1 cup heavy whipping cream Salt to taste

What to Do 1. In a large saucepan, sauté the apples, onion, leek and garlic in butter until tender. Add curry; cook and stir for 1 minute.

2. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat; cool slightly.

3. In a blender, process soup in batches; return all to the pan. Stir in cream; heat through. Season with salt.

Serves 8 (2 quarts)

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