Rating: 4 stars
99 Ratings
  • 5 star values: 44
  • 4 star values: 35
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 5

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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Recipe Summary

cook:
50 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 4.7g; carbohydrates 22.6g; fat 3.4g; cholesterol 5.1mg; sodium 696.5mg. Full Nutrition
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