Curried Pumpkin Soup by Lizzie0
Hope your week is getting off to a good start. I’m super stoked for Thanksgiving coming up around the corner, so for the next week and a half, I’ll be tossing some autumnal recipes up here. Hopefully they will inspire your holiday meal, or your next potluck!
Today, I’m going through the last of my pumpkin puree in order to give you all a comforting soup with a harvest flavor! Buckle up!
Curried Pumpkin Soup
- 1/2 tablespoon butter
- 1/2 large onion, chopped
- teaspoon curry powder
- dash red pepper flakes
- 1 Granny Smith apple, peeled and diced
- 3/4 cup pumpkin puree
- 1 can chicken broth (14oz)
- 1/3 cup half-and-half or heavy cream
Heat the butter in a medium saucepan. Add the onion and saute for a few minutes until softened. Stir in curry powder, red pepper flakes and apples. Cook for about 10 more minutes. Stir in pumpkin and chicken broth. Simmer for about 5 minutes then remove from heat.
Using your large Magic Bullet cup and cross blade, puree the soup. You will need to do this in two batches. Return this to the stove and simmer for a few minutes. Finally, stir in the half-and-half or cream just before serving.
Enjoy this with some crusty bread and some rich root vegetables to make it a meal!
See ya Wednesday!