Thursday, October 29, 2009
Curried Pumpkin Apple Soup
I am on a pumpkin kick. They are very healthy! Check it out here. On my shopping trip yesterday to my favorite Meijer's store (the one with all the organic and gluten free foods) I wandered over to the chef they have making things for people to sample. She was making this pumpkin soup. I tasted it and thought it was really good. It is a deviation from the normal things I eat. So I grabbed a card and made it this morning for lunch. Now I will share the recipe with you.
Pumpkin Apple Soup
2 Tbs Butter
1 C Chopped Onion
1 C Chopped Celery
1/2 Large Apple, peeled & chopped
2 tsp Curry Powder (I used Penzey's Sweet Curry)
3 Cups Organic Chicken Broth
1 1/2 Cups Canned Pure Pumpkin
1/4 tsp sea salt
1 Bay Leaf
1/3 C Heavy Cream (next time I will try coconut milk)
2 to 3 Tbsp Maple Syrup or Honey
1. Melt butter in medium saucepan over medium-high heat. Stir in onion, celery and apple. Partially cover., and saute until onion is clear, about 8 minutes. Stir in curry powder, saute 1 minute more. Stir in 1 cup of the chicken broth and simmer 1 more minute.
2. Transfer onion mixture to blender or food processor, add pumpkin and blend until smooth.
3. Pour pumpkin mixture into saucepan and stir in remaining chicken broth. Add salt and bay leaf. Place saucepan over medium-high heat and bring to a simmer, stirring occasionally.
4. After 5 minutes stir in heavy cream and 2 Tbs of the honey/maple syrup. Simmer 2 minutes. Remove soup from heat and ladle into serving bowls.
Per Serving: 230 calories, 21 g carbs, 6 g protein, 14 g fat, 9 g saturated fat, 3 g fiber, 60 mgs cholesterol, 470 sodium
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