Curried Pumpkin and Apple Soup
A uniquely spiced soup that’s perfect for fall, Curried Pumpkin
Apple Soup is a warm and cozy bowl of comfort to be enjoyed on chilly
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 1 tablespoon olive oil
- 1 medium sweet-tart apple such as Honeycrisp or Granny Smith, peeled, cored, and chopped
- 1/2 cup chopped onion about 1/2 of a medium onion
- 1 large leek sliced, white and light green parts only
- 2 cloves garlic minced
- 2 teaspoon curry powder use hot or mild, your preference
- 1 teaspoon garam masala
- 1 can pumpkin puree not pie filling
- 4 cups vegetable stock
- salt and pepper
- 1/2 cup coconut milk be sure to shake the can well
- pepitas toasted, for garnish
Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Add the apple, onions, and leeks, and saute until the onions and leeks are soft and the apples have taken on a golden hue (about 5-7 minutes). Add the garlic, curry powder, and garam masala and stir to mix with the apples and onions, about 30 seconds.
Add the pumpkin and chicken stock, and increase the heat to medium-high. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Taste, and add salt as needed.
To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in the coconut milk, and taste again, adding more salt and pepper to taste.
Ladle into bowls, and garnish with toasted pepitas. If desired, scrape a little bit of the thick coconut cream out of the can, and dollop in the center.