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| 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 :
- 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
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H10M |
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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.
- 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.
Notes :
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