Curried Pumpkin Apple Soup
Ingredients:
- 1 medium cooking pumpkin, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 1/2 cup leeks, chopped, white and pale green parts only
- 2 apples, peeled and chopped
- 2 cups chicken stock
- 1 can light coconut milk
- 1/2 can Masaman curry paste (I used Maesri)
- Salt and Pepper
Directions
- Pre-heat the oven to 425 F.
- Coat the pumpkin flesh with some olive oil and place face down in a roasting pan. Add about an inch of water to the pan and place in the oven. Bake until the pumpkin is soft, about 45-50 minutes. Remove from the oven and let cool for a bit, then scoop out into a bowl and puree with an immersion blender. Set aside. (You can use canned pumpkin and skip this step, if you prefer.)
- In a large pot, saute the onion, garlic, and leeks in olive oil on medium-low heat until tender, about 5 minutes.
- Add the apples and saute for 2 more minutes.
- Add the chicken stock and coconut milk.
- Add the curry paste and stir well to combine.
- Now add the pumpkin puree in and slowly stir until everything is combined. If you want a stronger curry flavor feel free to add more of the paste. Let the soup simmer for 40 minutes.
- Cool briefly and blend with an immersion blender.
- Heat for another 5 minutes or so. Season with salt and pepper to taste.
Serve with some hearty bread!
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jen, this looks decadent! what a perfect meal on a cold autumn nite. i am a huge fan of the addition of the apples, i bet they added some sweetness to the soup.
That looks amazing and may find its way to my Thanksgiving menu!
ooo butternut squash risotto sounds good too, but that soup looks very hearty. I can eat anything with pumpkin as I enjoy it so :)
JENNNNIIIIFFEERRRRR! Why didn’t you cook like this while I still worked with you? This all looks and sounds delicious. Now excuse me while I finish eating processed bacon & generic ramen noodles.
It was my little secret!
Wow, I need to add this to my list of things to make, for sure!!
It was one of those soups that was actually better the next day after the flavors really had a chance to blend. I liked it that night, I loved it the next night.
I just kind of randomly found this recipe, but this sounds like the perfect fall combination!
Thanks for liking my “Quick and Easy Pumpkin Soup” recipe! Yours looks very similar and delicious. Your blog and your photographs are so lovely — they inspire me! Thanks again for stopping by my No Food Diet blog at nofooddiet.wordpress.org!
I’ve never succeeded in making pumpkin soup before this sounds delicious. will have to give it a try!
This recipe sounds amazing! I’m def going to try it out this weekend! Thanks for visiting A Fresh Coat, btw! We love new readers!
This looks delicious! And I love how it has such a simple ingredient list. I’m definitely going to make this for fall!
This looks amazing. I cannot WAIT to try it!!!!
This looks amazing! With fall in full affect, this would be the perfect soup to fend off the cold.
This looks really delicious and easy to veganize also. Thanks for sharing. The photo is luscious. I definitely have much to learn about photographing food! Thanks for visiting me at annarborvegan too!
This looks really yummy, …..I think I shall be making it tomorrow….and thank you for vising me at Tales From The Under Gardener’s Lodge, – the door is always open .
Would it be okay too link you…. ?
Thanks
Thank you! If you post the recipe, definitely link back to the original post.
OMG!!! This looks AMAZING!!!! I will be trying this for sure!!! Thanks for sharing!!!
This looks so yummy! Thanks for stopping by! I need your blog lol
Healthy soup…love the color!
this looks amazing!
wonderful recipe. i have some cooked apples and pumpkin left in the fridge- perfect timing for this recipe!
This sounds truly delicious, healthy and satisfying and is the perfect meal to serve on a cold Brooklyn fall night. I haven’t tried my “non-trained” hand in soup yet but I believe its time! I think I’ll swap the chicken stock for veggie stock to satisfy my vegetarian(or pescatarian if we’re being politically correct) pallette. Thanks for posting, when I give it a try I’ll link back!
I love to see apples used in more than just desserts–it’s a mighty little fruit; I will def be making this.
I’m going to forward this recipe to my hubby. He is the cook in the family and this soup would look amazing in the new bowls I made for Thanksgiving. Don’t ya think? I may have him take your advice and make it a day in advance to let the flavors blend. Thanks for visiting my blog too.
Looks delicious and very comforting on a cold day!
That sounds so yummy and cozy!
I’m making this for Sunday lunch! Yummy.
Very cool. I will have to try this on the boat one day!
Awesome twist on squash soup! I love the coconut milk in this recipe rather than cream. Is that yogurt I see on top? I will give it a try when I am back in my own kitchen.
Yummy. gorgeous color!
Lovely blog :)