Curried Pumpkin Soup

Curried Pumpkin Soup

81

"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

1 h 10 m {{adjustedServings}} servings 131 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 696 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

81
  1. 94 Ratings

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A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not ad...

Very nice soup! I didn't want to make it too sweet, so I omitted the sugar, added only three apples, as well as three large carrots. The carrots really complimented the taste! I also let the sou...

I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very serio...