APPLE PUMPKIN CURRY SOUP
- Number of Servings: 6
Ingredients
1 tablespoons butter1 cup chopped onion1 cup chopped celery1/2 large apple, peeled, cored, and chopped2 teaspoons mild curry powder3 cups chicken broth1 1/2 cups solidly packed pumpkin mash or canned pumpkin1 whole bay leaf1/3 cup heavy cream2 to 3 tablespoons honey or maple syrupSour cream and chives, for garnish (optional)
1. Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.
2. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.
3. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.
4. After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. For a pretty -- and tasty -- touch, garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives
Serving Size: 6 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user EMILIAAERYNROSE.
2. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.
3. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.
4. After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. For a pretty -- and tasty -- touch, garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives
Serving Size: 6 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user EMILIAAERYNROSE.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 6.7 g
- Cholesterol: 24.0 mg
- Sodium: 507.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.8 g
- Protein: 2.4 g
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