Pumpkin Curry Soup Recipe

Name: Pumpkin Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tart green apples, peeled, cored, and chopped; vegetable cooking spray; 1 onion, finely chopped; 2 teaspoons garlic, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 15 oz. can pumpkin puree; 4 cups chicken broth; 1 cup water; 1 teaspoon white sugar

Servings: persons

4 tart green apples, peeled, cored, and chopped
vegetable cooking spray
1 onion, finely chopped
2 teaspoons garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 15 oz. can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

1
In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
2
Add apples and cook 5 minutes.
3
Stir in curry powder and cumin and cook 30 seconds.
4
Add remaining ingredients and bring mixture to a boil.
5
Reduce heat and simmer 30 minutes, or until apples and onion is tender.
6
Puree soup in batches in a blender until smooth.
7
Return to heat and bring back to a simmer. Serve ho

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tart green apples, peeled, cored, and chopped, vegetable cooking spray, 1 onion, finely chopped, 2 teaspoons garlic, minced, and more.

Yes, Pumpkin Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Curry Soup

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