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–+ servings
Curried pumpkin apple soup in a white bowl served with naan bread.

Curried Pumpkin and Apple Soup

hungrydanekitchen
This creamy Curried Pumpkin Soup with Apple combines roasted pumpkin, sweet apple, and curry spices for a cozy, aromatic soup that's full of flavor and warmth.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American, Indian
Servings 4
Calories 223 kcal

Equipment

  • Immersion blender

Ingredients
  

  • 1-2 tablespoon olive oil
  • 1 cup onion, chopped about 1 medium
  • 3 cloves garlic, finely chopped
  • 1 large carrot, chopped
  • 1 tablespoon curry powder, plus 1 teaspooon
  • ½ teaspoon turmeric powder
  • ½ teaspoon ginger powder
  • 1 apple, chopped medium-large
  • 3 cups pumpkin, cooked (roasted)
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, ground

Instructions
 

  • Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and sauté about 3-4 minutes, or until the onions have softened. Add the garlic and cook just until fragrant, about 10-20 seconds.
  • Add the carrots, chopped apple and seasonings, cook and stir until the spices are aromatic (about 30 seconds). Adding additional tablespoon of olive oil if necessary.
  • Add the pumpkin and broth to the pot. Bring the soup to a simmer and cook for 20 minutes, or until the carrots and apples have softened.
  • Use an immersion blender to puree the soup until smooth. Or transfer to a blander in batches, and return soup to the pot.
  • Stir in the heavy cream. Season with salt and pepper, adding additional to taste. **see note below.
  • Ladle to soup bowls and garnish with fresh cilantro, parsley or a swirl of cream.
  • Serve and Enjoy!

Notes

Storage
Store this soup in an airtight container in the refrigerator for up to 4 days. For the freezer - freeze soup in an freezer safe container before adding the cream for up to 3 months. When ready to use, defrost in the refrigerator overnight, heat soup on stovetop and add cream. 
**Note: if using bouillon to make the broth, taste before adding salt and adjust as necessary. Bouillon tends to be salty, it's always easier to add salt than take away!! 

Nutrition

Serving: 4gCalories: 223kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 34mgSodium: 965mgPotassium: 531mgFiber: 3gSugar: 13gVitamin A: 11392IUVitamin C: 15mgCalcium: 68mgIron: 2mg
Keyword curried soup, pumpkin soup
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