Curried pumpkin apple soup
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Autumn is a second spring where every leaf is a flower - Albert Camus
Happy Thanksgiving! Celebrations are somewhat muted due to the distance of friends and family, but this year I am thankful for health and happiness.
My recipe for curried pumpkin soup was borne out of leftovers, but can just as easily be made from fresh ingredients. I will give both options below in the recipe.
I do love pumpkin, but prefer it in savoury dishes over the sweet pies and drinks that are more prevalent at this time of year.
The addition of apples to the soup lend a sweetness that isn’t overpowering, nor do you get the flavour of apples coming through, but is a necessary ingredient for both taste and texture. The soup is best puréed in my opinion, but if you prefer to leave with more texture, it will still be delicious.
Curried pumpkin apple soup
Curried pumpkin apple soup
Servings: 8
Ingredients
1 small pumpkin, or 4 cups of pumpkin puree
1 tbs ghee or vegetable oil
4 apples, peeled, cored and diced
2 medium onions, diced
1 medium carrot, diced*
I medium potato, diced*
5 celery stalks, finely diced
3 cups chicken stock - can be substituted for vegetable stock
1 tbs ginger, minced
1 tbs garlic, minced
1 tbs Madras curry powder
1 tbs salt
1 tsp pepper
1/2 cup half and half cream - can be substituted for coconut milk
*The carrot and potato can be replaced with leftover roasted root vegetables if desired. In this dish, I used a combination of leftover potato, carrot, rutabaga and sweet potato.
Instructions
If using fresh pumpkin, preheat oven to 350°F (180°C).
Cut pumpkin into quarters and remove the seeds. Drizzle with a little oil and salt and pepper, and roast on a sheet pan in the oven for 45 minutes, or until tender.
In a large pan or Dutch oven, heat the ghee and add the apples, onions, celery, potato and carrots. Sauté for 5 minutes until the vegetables soften. If you are using leftover cooked vegetables, leave out at this stage and add with the cooked pumpkin.
Add the ginger, garlic, curry powder, salt and pepper, and stir to combine.
Turn the heat to high, and add the chicken stock and bring to a gentle boil.
Turn the heat down to low and leave to simmer for 20 minutes.
Remove the pumpkin flesh from the skin and add to the soup. Add any leftover vegetables at this time.
Turn the heat to medium and stir. Bring to a gentle boil.
Turn off the heat and purée the soup with an immersion blender if you have one. If not, you could use a regular blender, food mill or food processor. Purée until smooth, stir in the cream and serve.
