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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Curried Pumpkin Soup This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. Ingredients:
4 mcintosh apples, peeled and chopped |
1 tablespoon butter or 1 tablespoon margarine |
1 onion, finely chopped |
2 garlic cloves, crushed |
1 tablespoon curry powder |
1 teaspoon cumin, ground |
1 (14 ounce) can pumpkin puree |
4 cups chicken broth |
1 cup water |
1 teaspoon white sugar |
sour cream or yogurt |
Directions:
1. Melt butter or margarine in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Stir in apples, pumpkin, broth, water, and sugar.
2. Bring to a boil, stirring often.
3. Cover, and reduce heat to low.
4. Simmer for 25 minutes, stirring occasionally.
5. Puree soup in a food processor or a blender.
6. Return soup to saucepan; reheat, covered, over low heat. Ladle soup into bowls, and swirl a little sour cream or yogurt in the center of each bowl.
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