1medium sweet-tart applesuch as Honeycrisp or Granny Smith, peeled, cored, and chopped
1/2cupchopped onionabout 1/2 of a medium onion
1large leeksliced, white and light green parts only
2teaspooncurry powderuse hot or mild, your preference
1can pumpkin pureenot pie filling
salt and pepper
1/2cupcoconut milkbe sure to shake the can well
pepitastoasted, 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.
Curried Pumpkin and Apple Soup was originally published on https://soupaddict.com/curried-pumpkin-and-apple-soup/