Curried Pumpkin Soup

by Kelli on November 1, 2010

Curried Pumpkin Soup is flavored with apples and a hint of curry. It's the perfect way to warm up this fall! | #pumpkin #soup
Happy Halloween!  Have you all had your fill of candy today?  Over the course of the weekend I’ve had more than my fair share of candy!  But somehow I’m still nibbling on candy corn.  There’s a chance I’ll start feeling sick any minute now.  Halloween is a crazy holiday.  I love seeing my little “nieces” & “nephews” and the kids in my neighborhood in their ridiculously cute costumes.  But the thought of kids walking around the neighborhood, knocking on strangers’ doors, holding out a bag, asking for and expecting candy is a little strange when you stop to think about it.  And then on the other hand, it’s a day that’s a free pass for adults to act like idiots and dress in crazy outfits, and it’s totally acceptable.  It’s a crazy day but always fun.
Unfortunately I’ve never been all that creative in the costume department, so I recycled a Cleopatra costume from a couple years ago, for a party last night.  I have some creative friends though, and there were some really great costumes last night….Llyod and Harry from Dumb and Dumber, a salmon roll, a dead ringer for Johnny Depp ala Edward Scissor Hands, and one of my favorites, frozen, near-dead, life preserver clad Rose & Jack from Titanic (it was hilarious!).
Curried Pumpkin Soup is flavored with apples and a hint of curry. It's the perfect way to warm up this fall! | #pumpkin #soup
I ate so many heavy meals last week when I was in Boston, I’ve been happy to keep it lite this weekend.  I’m also still on a huge soup kick, which I have a feeling will be sticking around for the next few months.
Curried Pumpkin Soup


  • 1 tablespoon butter
  • 2 cloves garlic, crushed
  • 1/2 medium onion, finely chopped
  • 1 1/2 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2-1 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 3 small apples, peeled, cored and chopped*
  • 1 (15 ounce) can pumpkin puree
  • 4 cups chicken broth (or vegetable broth to keep it vegetarian)
  • 1 cup water
  • salt & ground pepper, to taste


Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, cumin, cinnamon and cayenne; saute, stirring often, until onion is soft and fragrant.

Stir in apples, pumpkin, broth and water. Bring to a boil, stirring occasionally. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

Puree soup in a food processor or a blender.

Either return soup to saucepan and heat on very low, or my what I prefer, let the soup heat in a crock pot on a warm/low setting for a couple hours.

Top with chopped fresh parsley.


* You can use a wide variety of apples for the soup. I generally use whatever I happens to look good at the farmer's market or whatever I have at home. Although, I think a soft/mellow apple that's not too tart or overly sweet works best....gala, red delicious and macinstosh are all good choices.

Adapted from allrecipes
Curried Pumpkin Soup is flavored with apples and a hint of curry. It's the perfect way to warm up this fall! | #pumpkin #soup


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