Hi Zesty Readers, I am Mellissa from A Fit and Spicy Life and am very excited to be doing a guest post while Zesty is out of town. I thought I would share one of my fall favorites made with ingredients that are in season now and spices that really complement those flavors! Since this soup has a lot of chopping I use a Chopper or Food Processor to get the onions and apples the same size, to save time and to stop a few tears.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp cayenne
- Pinch red pepper flakes
- 3 apples, cored and chopped
- 15-oz can pumpkin puree
- 2 2/3 cups low-sodium chicken broth (veggie broth can be substituted)
- 2/3 cup water
- 1 tsp cane sugar
Directions
- Pour oil into large saucepan and place over medium heat.
- Add onion, garlic, curry, cumin and cayenne.
- Saute, stirring often until onion is soft.
- Stir in apples, pumpkin, broth, water and sugar.
- Bring to boil, cover and reduce heat to low.
- Simmer for 25 minutes, stirring occasionally.
- Puree soup in a food processor or with a hand blender, to achieve desired consistency.
- Just before serving, return to pot on low heat.
- ENJOY!!
Thanks so much Melissa (fit and spicy life) for a great recipe. This is definitely the time of year for curry and pumpkin. I love the combination of flavors and will be trying this for sure. I hope you have a great Thursday and talk soon.
Take care
zesty
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This is a must try! Fall weather showed up on Monday and I have been craving soup (and I always crave pumpkin!)
I love that this soup is not milk or cream based and yet it looks rich and satisfying.
Mmm, comforting!!
Thank you for sharing the recipe, Melissa!!
Thanks for sharing the recipe — it looks yum! I agree with Joanna, it is nice to see a soup that isn’t filled with cream or milk.
Nice…I love soup!
Oh yeah, that’s what I like!! I need to find some more pumpkin puree, and then I’m making this!! Great recipe.
YUM! I’ve got to make a pumpkin dish soon… if it EVER actually turns to fall here!
Thanks Mellissa! I want to try it this weekend!
Lordy that sounds delicious!
Sounds delicious–going directly into my laptop’s recipe file:)
Thanks for the recipe Melissa! I made it for lunch today and it was delish. I found it a bit too thick for my taste so I added more liquid. I also topped with a spoonful of yogurt.Yum.
this sounds SO good! The perfect Fall soup!
what a fantastic soup lOOOVE the incorporation of apples!
sure been missing you coming by! hope all is well!!
B-
Hi Zesty,
A perfect recipe for the chill of fall and Johnny Appleseed Day. Hope you don’t mind, I “borrowed” your link to include in my list of apple recipes in celebration of the day! It sounds yummee!!!
I must admit that I found the flavors were off in this recipe. I used a 30 oz can of pumpkin, added 2 + teaspoons of salt and chili powder which balanced out the sweetness of the apples. If using the original recipe, I think using two apples and eliminating the water might have done the trick.
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