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Curried Pumpkin & Apple Soup

Curried Pumpkin & Apple Soup served in a bowl garnished with cinnamon and cream, embodying autumn flavors.

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Curried Pumpkin & Apple Soup served in a bowl garnished with cinnamon and cream, embodying autumn flavors.

Curried Pumpkin & Apple Soup is a warm and inviting dish that perfectly embodies the flavors of autumn. This soup combines the sweetness of ripe apples with the earthy richness of roasted pumpkin, enhanced by a medley of aromatic spices. The addition of curry powder gives it a unique twist that tantalizes the taste buds while providing a comforting texture. Ideal for chilly afternoons, this recipe not only warms the body but also fills the heart with the essence of the season, making it a must-try for soup lovers.

Along with its rich and comforting flavor, this soup offers numerous health benefits. Pumpkin is loaded with essential nutrients, including vitamins A and C, which bolster your immune system, while apples contribute dietary fiber, promoting digestive health. The use of curry powder adds anti-inflammatory properties, making this dish not just delicious but also a nutritious choice. As you enjoy this soul-warming bowl, you can feel good knowing you are nourishing your body with wholesome ingredients that support overall well-being.

This versatile soup is perfect for various occasions, whether you’re hosting a cozy dinner party, planning a family gathering, or looking for a quick weeknight meal. It can be served as an appetizer or a light main course, and it pairs beautifully with crusty bread or a fresh salad. Additionally, it’s a great dish for meal prep, as it can be easily made in large batches and stored for later use. No matter the occasion, Curried Pumpkin & Apple Soup brings comfort and seasonal flavor to your table.

Curried Pumpkin & Apple Soup served in a bowl garnished with cinnamon and cream, embodying autumn flavors.

Curried Pumpkin & Apple Soup

Recipe by Lena Caldwell

Difficulty

Intermediate

Servings

4 servings

Prep time

15 Mins

Cooking time

60 Mins

Ingredients

  • 1 kg pumpkin
  • 2 apples
  • 1 onion
  • 2 cloves garlic
  • 2 tsp curry powder
  • 750 ml vegetable broth
  • 200 ml coconut milk
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Cinnamon for garnish

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Slice the pumpkin in half, scoop out the seeds, and place cut-side down on a baking sheet.
  3. Roast the pumpkin for 30-40 minutes until soft, then allow to cool.
  4. In a large pot, heat olive oil over medium heat and sauté chopped onions and garlic until translucent.
  5. Add peeled and chopped apples, curry powder, and season with salt and pepper; cook for an additional 5 minutes.
  6. Once the pumpkin has cooled, scoop the flesh into the pot with onion and apple mixture.
  7. Pour in vegetable broth and bring to a simmer; let it cook for 15 minutes.
  8. Use an immersion blender to purée the soup until smooth, adding coconut milk for creaminess.
  9. Adjust seasoning as needed and serve hot, garnished with a sprinkle of cinnamon.

Nutrition Facts

Calories

250

Carbs

40

Protein

4

Fats

10