This soup is wonderfully flavorful, warming, and nourishing for those crisp autumn days. Moreover, it's super quick to prepare and unbelievably tasty!
The best thing about pumpkin is that it has a really velvety texture in soup, and it's naturally vegan and gluten-free.
You can enhance the pumpkin flavor of this soup by roasting fresh pumpkin and making your own pumpkin purée. Here you will find the recipe for Homemade Pumpkin Puree. Canned pumpkin purée also works well for a quick soup.
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
1 Tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp curry, powder
1 tsp ground cumin
4 apples (Macintosh), peeled, chopped
1 can (540 ml) 100% pumpkin puree
4 cups (1000 ml) chicken stock
1 cup (250 ml) water
1 tsp sugar
1. In a large pot, heat the butter over medium heat. Add the onion, garlic, curry and cumin and cook for 2-3 minutes, until the onions are soft.
2. Add the apples, pumpkin puree, stock, water, and sugar, stir to incorporate and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally.
3. Remove from heat and using an immersion blender, carefully puree until smooth. Return soup to the saucepan and heat over low heat.
4. Serve warm with fresh herbs, croutons or toasted pumpkin seeds.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
''If more of us valued food and cheer and song above hoarded gold, it would be a merrier world". ― J.R.R. Tolkien