This soup sort of just happened. It wasn’t planned at all. I went to a Healthy Living lecture at work the other day (on how to not overeat during the holidays—some words of wisdom that are always good to hear at this time of year, and all year round for me, especially at food events). Since it was all about healthy eating, there were tons of fruits up for grabs, so I grabbed four apples.
I always take free stuff. Especially food. (Let’s not discuss the fact that at a work conference yesterday they were giving out boxes of Luna bars, something I don’t eat, and I took 12. Yup. 12.) I don’t like seeing things go to waste.
Anyway, so out of my work bag the other night came four apples when I got home. My sweet tooth is a bit worn out right now. So soup sounded good. Pumpkin also sounded good. Oh and how about some curry.
Let’s Google that.
Google never fails me (though it can and often does scare me — “why have I had a headache for 4 hours”, for example, turns into “brain tumor”). But sure enough, some wonderful soul had already concocted a soup full of apples and pumpkin for all of us to love and enjoy.
Curried Pumpkin Apple Soup (Adapted from AllRecipes)
- 4 Macintosh apples, peeled, cored, and chopped (about 4 cups)
- 1 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry
- 1 tsp ground cumin
- 1 (15 oz) can pumpkin
- 4 cups chicken broth
- 1 cup water
- Melt butter in large saucepan or Dutch oven over medium heat. Add onion, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Add garlic and cook, stirring constantly for 30 seconds.
- Stir in apples, pumpkin, broth, and water. Bring to a boil. Cover, and reduce heat to low. Simmer for 25-30 minutes, stirring occasionally.
- Puree soup in blender (about 3 batches). Return to pot and reheat on low. Serve immediately.
My Two Cents: First and foremost, I put in just under a tbsp of curry and just under a tsp of cumin. Many of the reviews of this recipe stated that those exact amounts packed a serious punch. So I mellowed it just a smidge, but I think those measurements would also work just fine.
For a completely vegetarian/vegan option–use vegetable broth and oil instead of the butter.
I was totally in love with this soup, though. Curry might be my favorite spice. Actually, it is my favorite spice. Most of my favorite dishes have curry in them, especially the soups. How can you not love that sweet scent and taste, yet with a little zingy kick to it?
And don’t worry, I still have about 5 cans of pumpkin left.
My pumpkin craze is not over yet
Like the looks of this recipe? Check out Creamy Pumpkin Curry Soup for another similar alternative.