Curried Pumpkin Soup
This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 4Macintosh apples - peeled, cored and chopped
- 1tablespoon butter
- 1onion, finely chopped
- 2cloves garlic, crushed
- 1tablespoon curry powder
- 1teaspoon ground cumin
- 1(15 ounce) can pumpkin puree
- 4cups chicken broth
- 1cup water
- 1teaspoon white sugar
Instructions
Step 1
Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.Step 2
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.Step 3
Puree soup in a food processor or a blender.Step 4
Return soup to saucepan; reheat, covered, over low heat.