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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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    8 servings (2 quarts)


  • 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) pumpkin
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • Salt to taste
  • Fresh cilantro leaves, optional


  • 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. If desired, garnish with cilantro.
Nutrition 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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