Silky smooth pumpkin soup, flavored with curry powder and a sweet background of apples
It’s world series day! Go Cubs Go! Sorry, it’s not over until it’s over, and you get to hear it from me until it is. That’s all I have to say about that for today.
Moving on, it’s another pumpkin recipe. I know you’re probably on overkill right now and so over the whole business, and admittedly so am I, but I impulsively bought some pumpkin at the store the other week and before I knew it I had two errant cans, with no definitive purpose and lackluster enthusiasm from myself. The first went towards the pumpkin cake, a good decision and the second towards this curried pumpkin and apple soup, an equally good one, but on the savory spectrum.
Disclaimer that this recipe is not mine. It’s not tweaked or tainted by my wayward ideas or creativity, but instead is maintained in its perfection from the original recipe I found on All Recipes probably 8 or so years ago. I bust it out every season at least once, and it never disappoints. It doesn’t need any extra herbs or spices, though a dollop of sour cream wouldn’t be the worst idea. But really, it doesn’t even need it.
Unlike most incarnations of pumpkin soup, the thing that makes this different and frankly, what I love about it, is that it uses apples for sweetness and texture. Apples! How perfectly fall! The original recipe suggests peeling them, but since it’s all going to puree anyway, I save myself that step. Plus, more fiber!
It all comes together in close to an hour and leaves you with warm fuzzies for hours thereafter.
- 4 Macintosh apples - cored and chopped
- 1 TB unsalted butter
- 1 onion, finely chopped (about 1 cup)
- 2 cloves garlic, crushed
- 1 TB curry powder
- 2 tsp cumin
- 1 15-oz can pure pumpkin
- 4 cups chicken or veg stock
- 1 tsp sugar
- Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft.
- 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 blender or using an immersion blender.
- Return soup to saucepan; reheat, covered, over low heat.
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