Curried Pumpkin-Apple Soup

Robyn Campbell


2 T butter

1 c. chopped onion

1/2 large apple (any kind), peeled, cored and chopped

2 tsp. mild curry powder

3 c. chicken broth

1 1/2 c. canned pumpkin

1/4 tsp. salt, plus more to taste

1 bay leaf

2/3 c. heavy cream

2-3 T honey



Melt butter in soup pot. Stir in onion and apple. Partially cover the pot and sauté the ingredients over med. high heat until onion is clear--5-7 min. Stir in curry powder and sauté mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more. Pour the contents of the pan into a blender or food processor, add pumpkin, and puree soup until it's smooth. Pour it all back into the pot, then stir in the remaining chicken broth. Add salt and bay leaf. Set the soup over med-high heat and bring to a simmer, stirring occasionally. After 5 minutes, stir in heavy cream and 2 T honey. Add more salt or honey if necessary to get the desired balance of sweet and savory. Simmer for 2 more minutes and serve hot (you can also reheat this soup if need be). Garnish with dollop of sour cream and chives. About 6 servings. Print Recipe