Pumpkin Curry Soup

By • October 5, 2015 0 Comments

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Author Notes:
Canned pumpkin has many more uses than just pumpkin pie. Here it's mixed with tart green apples (like Granny Smith) and seasoned with a spicy curry. Check the pumpkin label carefully to make sure you're not getting pumpkin pie mix. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/pumpkin-curry-soup


Serves 6

  • 4 tart green apples, peeled, cored, and chopped
  • vegetable cooking spray
  • 1 onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 15 oz. can pumpkin puree
  • 4 cups chicken broth
  • 1 cup water
  • 1 teaspoon white sugar
  1. In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
  2. Add apples and cook 5 minutes.
  3. Stir in curry powder and cumin and cook 30 seconds.
  4. Add remaining ingredients and bring mixture to a boil.
  5. Reduce heat and simmer 30 minutes, or until apples and onion is tender.
  6. Puree soup in batches in a blender until smooth.
  7. Return to heat and bring back to a simmer. Serve ho

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