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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup. Ingredients:
4 macintosh apples - peeled, cored and chopped |
1 tablespoon butter |
1 onion, finely chopped |
2 cloves garlic, crushed |
1 tablespoon curry powder |
1 teaspoon ground cumin |
1 (15 ounce) can pumpkin puree |
4 cups chicken broth |
1 cup water |
1 teaspoon white sugar |
Directions:
1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
3. Puree soup in a food processor or a blender.
4. Return soup to saucepan; reheat, covered, over low heat.
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