Curried Pumpkin Soup

4.1

(101)

86 Reviews

2 Photos

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Submitted by Debbe Hallborg

Updated on September 8, 2022

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water
1 teaspoon white sugar

Directions

Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Puree soup in a food processor or a blender.
Return soup to saucepan; reheat, covered, over low heat.

Nutrition Facts (per serving)

131	Calories
3g	Fat
23g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 131
% Daily Value *
Total Fat 3g	4%
Saturated Fat 2g	8%
Cholesterol 5mg	2%
Sodium 697mg	30%
Total Carbohydrate 23g	8%
Dietary Fiber 5g	18%
Total Sugars 14g
Protein 5g	9%
Vitamin C 9mg	10%
Calcium 45mg	3%
Iron 2mg	11%
Potassium 436mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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