If you’ve been looking for a Pumpkin Apple Curry Soup Recipe recipe, without having to scroll down forever just look at it, you’ve arrived!
This Pumpkin Apple Curry Soup Recipe contrasts curry with apple. A touch of potato makes it more hearty.
Without further ado, here’s the Pumpkin Apple Curry Soup Recipe recipe (a more compact, printable version appears below):
Table of Contents
- Pumpkin Apple Curry Soup Recipe: Ingredients
- How to Make Pumpkin Apple Curry Soup
- Pumpkin Apple Curry Soup Printable Recipe
- Pumpkin Apple Curry Soup Recipe Tips for Success
Pumpkin Apple Curry Soup Recipe: Ingredients
- 1t. dried onion
- 1T. butter
- 1 pt. Swanson chicken broth
- 1 pt. water
- 1T. chicken bouillon powder
- 1/4t. black pepper
- 1t. curry powder
- 1 bay leaf
- 2c. pumpkin, canned or cooked fresh
- 1 small apple, diced
- 1 small/medium potato, cubed
- 1/4c. dried potato flakes
How to Make Pumpkin Apple Curry Soup
- Hydrate onion by placing it in a small heatproof cup, barely covering with water, and heating very briefly in the microwave. It will bubble up suddenly, after just a few seconds, so be ready to shut it off. Give it a few minutes to absorb the water, while you gather the rest of your ingredients.
- Add the onion to a soup pot with the butter. Heat gently on low, while you open cans. Do not cook it beyond a golden color.
- Stir in the rest of the ingredients, EXCEPT for the dried potato flakes.
- Bring to a boil, and turn to low. At this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes. Any longer than that, and the vegetables get too mushy.
- Bring soup to a boil again, and stir in the dried potato flakes. Cook 5 more minutes, or until the soup thickens.
Pumpkin Apple Curry Soup Printable Recipe
Apple Curry Pumpkin Soup
This quick pumpkin Soup contrasts curry with apple. A touch of potato makes it more hearty.
Servings: 6
Calories: 225kcal
Cost: $7
Ingredients
- 1 t. dried onion
- 1 T. butter
- 1 pt. Swanson chicken broth
- 1 pt. water
- 1 T. chicken bouillon powder
- ¼ t. black pepper
- 1 t. curry powder
- 1 bay leaf
- 2 c. pumpkin, canned or cooked fresh
- 1 small apple, diced
- 1 small/medium potato, cubed
- ¼ c. dried potato flakes
Instructions
- Hydrate onion by placing it in a small heatproof cup, barely covering with water, and heating very briefly in the microwave. It will bubble up suddenly, after just a few seconds, so be ready to shut it off. Give it a few minutes to absorb the water, while you gather the rest of your ingredients.
- Add the onion to a soup pot with the butter. Heat gently on low, while you open cans. Do not cook it beyond a golden color.
- Stir in the rest of the ingredients, EXCEPT for the dried potato flakes.
- Bring to a boil, and turn to low. At this point, you can either move on to the next step, or let it simmer on very low for up to 30 minutes. Any longer than that, and the vegetables get too mushy.
- Bring soup to a boil again, and stir in the dried potato flakes. Cook 5 more minutes, or until the soup thickens.
Pumpkin Apple Curry Soup Recipe Tips for Success
- A quality soup pot will cook this soup with even results. I like this heirloom quality pot (view here). This one holds 4 qts., but they have larger ones, as well.
- Adjust the amount of potato flakes by Tablespoons, as needed, to get the desired thickness.
- Great garnishes for this soup include chopped chives or scallions, sour cream or Greek yogurt, croutons, pickled jalapeño slices, or bacon.
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