Curried Pumpkin Apple Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Sweet apples and spicy curry combine in this rich soup, which is perfect for fall. A small serving is all you need to satisfy. Jane Shapton, Irvine, California Ingredients:
2 medium golden delicious apples, peeled and coarsely chopped |
1 medium onion, chopped |
1 medium leek (white portion only), sliced |
2 tablespoons butter |
3 garlic cloves, minced |
2 to 3 teaspoons curry powder |
1 can (15 ounces) solid-pack pumpkin |
4 cups chicken broth |
1 cup heavy whipping cream |
salt to taste |
Directions:
1. In a large saucepan, saute the apples, onion and leek in butter until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cream; heat through (do not boil).
2. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. Yield: 8 servings (2 quarts).
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