Curried Pumpkin-Apple Soup
Try this Curried Pumpkin-Apple Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
soups
chicken
chicken broth
apple
olive oil
garlic
onion
milk
lunch
lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper
- 3 tb olive oil
- 1 1/2 c onions chopped
- 4 c chicken broth
- 1 clove garlic, mashed
- 1 c milk (i use 2% milk)
- 1 tb curry powder
- 1 large apple, peeled/chopped
- 2 c pumpkin puree
- Carbohydrate 53.6794500013956 g
- Cholesterol 0 mg
- Fat 12.5637500003314 g
- Fiber 6.81800012668181 g
- Protein 12.2131000003038 g
- Saturated Fat 1.76537500005369 g
- Serving Size 1 1 Serving (1608g)
- Sodium 3883.81450000125 mg
- Sugar 46.8614498747138 g
- Trans Fat 2.07136000008316 g
- Calories 343 calories
Heat olive oil in 6 qt. saucepan. Saute garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8. I havent tried it yet, but Ill bet a chopped carrot could be added also. Judy Hayes e-mail: jehayes@ucdavis.edu Center for Higher Education San Ramon, CA 94583
