Curried Pumpkin Apple Soup Recipes

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

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.

Provided by Debbe Hallborg

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

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

Steps:

Melt butter 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. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 22.6 g, Cholesterol 5.1 mg, Fat 3.4 g, Fiber 5 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 696.5 mg, Sugar 13.9 g

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.

Categories Soup/Stew Blender Vegetable Appetizer Thanksgiving Curry Squash Pumpkin Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Ingredients

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

Steps:

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

CURRIED PUMPKIN-APPLE SOUP

Curried Pumpkin-Apple Soup image

Curried Pumpkin-Apple Soup recipe

Categories Side Dish Soups Curry Pumpkin

Time 1h

Yield 6

Number Of Ingredients 18

Ingredients

olive oil
garlic cloves
onions
apples
curry powder
canne pumpkin purée
chicken broth
milk
salt and black pepper
olive oil
garlic cloves
onions
apples
curry powder
canne pumpkin purée
chicken broth
milk
salt and black pepper

Steps:

Heat olive oil in 6 quart saucepan. Sauté garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Purée all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste.

Nutrition Facts :

CURRIED PUMPKIN APPLE SOUP

Curried Pumpkin Apple Soup image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

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) pumpkin
4 cups chicken broth
1 cup heavy whipping cream
Salt to taste
Fresh cilantro leaves, optional

Steps:

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)., Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. If desired, garnish with cilantro.

Nutrition Facts : Calories 187 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 511mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

CURRIED PUMPKIN AND APPLE SOUP

Curried Pumpkin and Apple Soup image

A uniquely spiced soup that's perfect for fall, Curried Pumpkin Apple Soup is a warm and cozy bowl of comfort to be enjoyed on chilly nights.

Provided by Karen Gibson

Categories Soup

Time 35m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium sweet-tart apple (such as Honeycrisp or Granny Smith, peeled, cored, and chopped)
1/2 cup chopped onion (about 1/2 of a medium onion)
1 large leek (sliced, white and light green parts only)
2 cloves garlic (minced)
2 teaspoon curry powder (use hot or mild, your preference)
1 teaspoon garam masala
1 can pumpkin puree (not pie filling)
4 cups vegetable stock
salt and pepper
1/2 cup coconut milk (be sure to shake the can well)
pepitas (toasted, for garnish)

Steps:

Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Add the apple, onions, and leeks, and saute until the onions and leeks are soft and the apples have taken on a golden hue (about 5-7 minutes). Add the garlic, curry powder, and garam masala and stir to mix with the apples and onions, about 30 seconds.
Add the pumpkin and chicken stock, and increase the heat to medium-high. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Taste, and add salt as needed.
To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in the coconut milk, and taste again, adding more salt and pepper to taste.
Ladle into bowls, and garnish with toasted pepitas. If desired, scrape a little bit of the thick coconut cream out of the can, and dollop in the center.

Nutrition Facts : Calories 256 kcal, ServingSize 1 serving

PUMPKIN APPLE SOUP

Pumpkin Apple Soup image

Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.

Provided by LilPinkieJ

Categories Apple

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

4 slices bacon, diced
2 tablespoons butter
4 red apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup white wine
1/2 cup apple cider
2 1/2 cups canned pumpkin
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 cup cream

Steps:

In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9

CURRIED PUMPKIN AND APPLE SOUP

Curried Pumpkin and Apple Soup image

Provided by Alex Wilkens

Number Of Ingredients 10

Ingredients

2 medium Golden Delicious or Macintosh apples, peeled, cored, and coarsely chopped
1 medium onion, chopped
2 tablespoons butter
3 cloves garlic, minced
2-3 teaspoons sweet curry powder
1/2 teaspoon ground ginger
1 can (15 ounces) solid-pack pumpkin puree
4 cups chicken broth
1 cup heavy whipping cream
salt to taste

Steps:

1. In a large saucepan, sauté the apples, onion butter until tender. Add garlic and sweet curry and ground ginger; cook 1 minute longer. 2. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. 3. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. 4. Stir in cream; heat through (do not boil). Season with salt.

CURRIED PUMPKIN SOUP

Curried Pumpkin Soup image

Provided by Frank Stitt

Categories Soup/Stew Milk/Cream Blender Onion Vegetable Thanksgiving Apple Spice Curry Leek Butternut Squash Pumpkin Sweet Potato/Yam Fall

Yield Makes 8 to 10 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 onions, sliced
2 leeks, trimmed, cleaned, and thinly sliced
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored, and sliced
1 tablespoon mild curry powder
1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
1 pound butternut squash, peeled, seeded, and sliced
1 pound peeled pie pumpkin, sliced
1 sweet potato, peeled and sliced
6 cups water, preferably spring water
1 cup heavy cream
Snipped chives for garnish

Steps:

Melt the butter in a large saucepan over medium heat.
Add the onions, leeks, carrot, and apple and sauté over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
Ladle the soup into bowls and garnish with the chives.
TO DRINK: Riesling, Pikes Clare Valley

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