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Pumpkin Apple Curry Soup Recipe

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This recipe for Pumpkin Apple Curry Soup is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
28 oz. canned pumpkin
4 cups chicken stock
1 pink lady apple, sliced thin
1/2 yellow onion, diced
3 T butter, divided
1/4 cup cream
1/4 tsp cayenne
1/3 cup fennel, diced
2 tsp yellow curry powder
Salt and pepper TT
Directions:
Directions:
In a medium pan, melt 1 T of butter over medium high heat. Add in apples and cook until soft. Remove and set aside. Add in onion, fennel and curry and cook until onion and fennel is soft.

In a large pot, add pumpkin and chicken stock and stir to combine. (add more or less stock to achieve consistency you would like) Bring to a simmer. Add in apples, and onion mixture and let simmer 15 minutes.

Blend soup until smooth. Add in remaining butter and cayenne. Season to taste.

Remove from heat and stir in cream. Serve hot.

 

 

 

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