Curried Pumpkin-Apple Soup
Curried Pumpkin-Apple Soup recipe
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
mashed |
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | each |
apples
peeled, chopped |
|
| 1 | tablespoon |
curry powder
|
|
| 2 | cups |
canned pumpkin purée
|
|
| 4 | cups |
chicken broth
|
|
| 1 | cup |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
mashed |
|
| 355 | ml |
onions
chopped |
|
| 1 | each |
apples
peeled, chopped |
|
| 15 | ml |
curry powder
|
|
| 473 | ml |
canned pumpkin purée
|
|
| 946 | ml |
chicken broth
|
|
| 237 | ml |
milk
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Heat olive oil in 6 quart saucepan. Sauté garlic, onion and apple.
Stir in curry powder and cook for 1 minute, stirring constantly.
Add pumpkin and broth, bring to a boil, stirring occasionally.
Reduce heat and simmer about 30 minutes.
Purée all in blender or food processor.
Return to saucepan and stir in milk. Season with salt and pepper to taste.
