This creamy soup is the perfect combination of two of my favorite seasonal ingredients: pumpkin and apples. Sautéed onions enhance the flavor and instead of chicken or vegetable broth, I cook it with water and season it with curry. Keep reading for the full recipe and check the video for step-by-step directions.
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Embedded content: http://youtu.be/jJFwxx9Veoo
__Pumpkin and apple soup with curry
__Makes 6 portions
__Ingredients
__2 tablespoons of butter
2 tablespoons of olive oil
1 1/2 cups of onions, chopped
1 teaspoons of curry powder
5 cups of pumpkin, peeled and cut in chunks
2 cups of apples, seeded and diced
4 cups of water
Salt
Preparation
- In a pot over low heat, add the olive oil and butter.
- Sauté the onions, stirring occasionally for 5 minutes, until wilted.
- Add the pumpkin and apples and cook for 5 minutes.
- Add the water and the curry powder and cook for 20-25 minutes, until the pumpkin and apples are soft.
- With an immersion blender, blend the soup until creamy.
- Add salt to taste and simmer for 5 more minutes.
- Serve hot.
This soup is delicious with bread croutons. For a richer soup, add some heavy cream.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
