Curried Pumpkin Soup Recipe

By Community Recipe: Heather Lang

This is a wonderful soup to server to company. It stays well in the fridge so you can prepare it in advance. Before serving drop some sour cream on top and make a swirl using a toothpick or the end of a clean knife.

Ingredients

4 Macintosh apples - peeled, cored and chopped
1 tablespoon margarine
1 small onion, chopped
2 cloves crushed garlic
1 tablespoon curry paste
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

Directions

Melt butter or margarine in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.

Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

Makes six servings.

Back Top