Curried Pumpkin Apple Soup Recipe

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Curried Pumpkin Apple Soup Recipe
Curried Pumpkin Apple Soup Recipe photo by Taste of Home
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Curried Pumpkin Apple Soup Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
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
  • 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).
Originally published as Curried Pumpkin Apple Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p138

Nutritional Facts

1 cup: 187 calories, 15g fat (9g saturated fat), 48mg cholesterol, 511mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 3g protein.

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  • 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
  1. 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).
  2. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. Yield: 8 servings (2 quarts).
Originally published as Curried Pumpkin Apple Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p138

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Reviews forCurried Pumpkin Apple Soup

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Mooremom User ID: 8581700 235377
Reviewed Oct. 21, 2015

"Very flavorful. Mild yet rich, slightly buttery. Serve with a slice of sourdough bread or croissant."

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