Curried Pumpkin Apple Soup

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

“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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Originally Published in Reader's Digest