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Curried Pumpkin Apple Soup

 Curried Pumpkin Apple Soup
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, Irvine, California
8 ServingsPrep: 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
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 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 and leek in butter until
  • tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and
  • broth; bring to a boil. Reduce heat; cover and simmer for 20
  • minutes. Stir in cream; heat through (do not boil).
  • Remove from the heat; cool slightly. In a blender, process soup in
  • batches until smooth. Season with salt. Yield: 8 servings (2
  • quarts).
Nutritional 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.