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
nights.
Apple Soup is a warm and cozy bowl of comfort to be enjoyed on chilly
nights.
Servings 4
Calories 256kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 256kcal