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Ingredients35 m servings 434
Original recipe yields 4 servings
- Heat oil in a large pot over medium heat. Add onions and cook until translucent and soft, 3 to 5 minutes. Add pumpkin, squash, apple juice, and broth. Stir well to combine. Cook over medium heat for 5 minutes. Add honey, sugar, curry powder, and salt. Cook another 10 minutes before adding cream. Heat until soup is warmed through, another 2 minutes. Serve immediately.
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- Cook's Note:
- If you are not vegetarian you can also use chicken broth instead of vegetable broth. Fresh cooked squash works as well, of course.
Per Serving: 434 calories; 21.2 63.3 3.7 51 540 Full nutrition