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Curried Pumpkin Apple Soup Recipe

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 Shapton, Tustin, California

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8 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

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

Directions

In a large saucepan, saute the apples, onion, leek and garlic in butter until tender. Add curry; cook and stir for 1 minute. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 187 calories, 15 g fat (9 g saturated fat), 48 mg cholesterol, 511 mg sodium, 13 g carbohydrate, 4 g fiber, 3 g protein.

Curried Pumpkin Apple Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p138

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