Curried Pumpkin Soup
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
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4 Macintosh apples - peeled, cored and chopped
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1 tablespoon butter
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1 onion, finely chopped
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2 cloves garlic, crushed
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1 tablespoon curry powder
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1 teaspoon ground cumin
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1 (15 ounce) can pumpkin puree
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4 cups chicken broth
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1 cup water
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1 teaspoon white sugar
Description
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Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
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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.
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Puree soup in a food processor or a blender.
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Return soup to saucepan; reheat, covered, over low heat.
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