Home Recipes Mains Curried pumpkin soup

Curried pumpkin soup


The perfect winter soup!  It reflects the autumn leaves and the chill in the air.  High in vitamin C, pumpkin is also a great immune system builder for cold and flu season.

Makes 6 servings


2 tablespoons butter

2 Granny Smith apples, peeled, cored, and roughly chopped

1 onion, roughly chopped

2 cups pumpkin or butternut puree

1 tablespoon curry powder

1 tablespoon dark brown sugar

3 cups vegetable stock

½ cup dry white wine

1 ½ cups almond milk

Salt and freshly ground black pepper, to taste

2 tablespoon, toasted pumpkin seeds


In a large pot, add the Earth balance and melt over medium heat.  Add the apples and onion.  Cook until the onion is soft, about 8 minutes.  Add the pumpkin puree, curry, and both sugar, and cook 2 minutes.  Add the stock and wine.  Increase the heat to medium-high and bring to a boil.  Then reduce the heat to low, partially cover, and cook about 20 minutes.  Remove from heat and transfer half of the soup to a food processor or blender.  Let it sit 10 minutes to cool.  Keep the remaining soup in the pot and set aside to cool.  Puree the soup in a blender or food processor until smooth.  Pour into a large bowl.  Transfer the remaining soup to the blender or food processor and puree until smooth.  Return all the soup to the pan and cook gently over medium-low heat until heated through.  Pour in the milk and stir until hot.  Add the salt and pepper, to taste.  Garnish with the pumpkin seeds.

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