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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.

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  • 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.

Nutrition Facts

131 calories; 3.4 g total fat; 5 mg cholesterol; 696 mg sodium. 22.6 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2003
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 adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild but I also like very hot foods so perhaps some may find this spicy. Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy! Read More
(39)

Most helpful critical review

Rating: 1 stars
10/29/2003
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 seriously. I would not wish this soup on my Mother-in-law and was forced to make another first course. Read More
(18)
96 Ratings
  • 5 star values: 44
  • 4 star values: 32
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
10/28/2003
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 adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild but I also like very hot foods so perhaps some may find this spicy. Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy! Read More
(39)
Rating: 5 stars
10/28/2003
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 adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild but I also like very hot foods so perhaps some may find this spicy. Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy! Read More
(39)
Rating: 5 stars
10/19/2007
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 soup simmer for 45 minutes instead of 25. Read More
(33)
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Rating: 1 stars
10/29/2003
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 seriously. I would not wish this soup on my Mother-in-law and was forced to make another first course. Read More
(18)
Rating: 4 stars
10/07/2006
I served this at a bunko meeting. Either you like it or you don't! I followed the recipe as written. I would have added more sugar and less curry. Read More
(12)
Rating: 5 stars
02/12/2004
I really enjoyed this soup. I did add about 1/8 cup of brown sugar and omitted the white sugar and water. I like my pumpkin soups sweet and thick. I also added a shake of crushed red pepper flakes and a dollop of sour cream to my bowl. This is a very quick and tasty soup! Read More
(11)
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Rating: 5 stars
09/24/2003
This soup is fantastic! But watch out - it definitely has a kick to it! The combination of cumin and curry along with pumpkin is absolutely divine. Definitely a good fall soup. I thought the apples would stand out more but I hardly tasted them - they just pureed well to make a wonderful thickness. I would have thought there was cream in this soup but it's very low fat! Read More
(7)
Rating: 4 stars
09/16/2002
It's awfully sweet--I ended up cutting out the sugar and reducing the number of apples to get something that suited my taste... A good hearty soup with a touch of the exotic. Read More
(7)
Rating: 5 stars
12/01/2005
Delicious!! I added extra curry and topped with sour cream and cilantro....This soup rawks harder than Molly Hatchet! Read More
(6)
Rating: 2 stars
01/04/2006
There was something missing from the soup I just could put my finger on it. You really could not taste the pumpkin and there was way to much currie in it. Read More
(5)