Recipes|Featured Main
Curried Pumpkin Apple Soup
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT60M45 Minutes
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Yield:4-6 Servings
Ingredients
- 3 tablespoons butter
- 2 pounds peeled, seeded, cubed pumpkin (or other winter squash)
- 1 pound apples, peeled, cored and diced
- 1 large onion, diced
- 1 tablespoon curry powder
- Salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- ½ cup dry white wine
- 1 cup heavy cream
- Chopped chives as garnish
- 38.34g butter
- 907.18g peeled, seeded, cubed pumpkin (or other winter squash)
- 453.59g apples, peeled, cored and diced
- 1 large onion, diced
- 12.78g curry powder
- Salt and freshly ground black pepper
- 946.35ml low-sodium chicken broth
- 118.29ml dry white wine
- 236.59ml heavy cream
- Chopped chives as garnish
Weave together delicious autumn flavors for soul-warming soup on rainy days.
Preparation
STEP 1
Melt butter in a deep, heavy-bottomed soup pot over medium heat. Add pumpkin, apples, onion and curry powder. Season to taste with salt and pepper. Stir frequently until onion is translucent.
STEP 2
Add broth and wine. Bring to a boil. Reduce heat and partially cover. Cook until pumpkin is very tender, 25-35 minutes.
STEP 3
Remove from heat. Puree until smooth with a hand blender, or carefully puree in batches using a blender or food processor.
STEP 4
Return to pot over medium-low heat, stir in cream and cook until heated through. Serve garnished with chives.
Options
Could also be made with vegetable broth.