Curried Pumpkin and Apple Soup
I don’t know about you, but I am craving all things pumpkin. I love pumpkin desserts, but savory pumpkin dishes are amazing as well! The soup I am sharing with you today is perfect for when you have extra cans of pumpkin you want to use up, or you just want a quick and healthy meal. I combine the pumpkin with apple, coconut milk and warming curry spices and it is delicious and easy! Not only that, these spices have anti-inflammatory properties so it is a win all around. The next time you are craving a warming soup, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a medium saucepan, combine the garlic and oil over medium heat, and sautee for about 30 seconds until fragrant.
- Add the spices and cook for about 30 seconds more, then add the pumpkin, apple, water, and salt and bring to a simmer.
- Cook for about 15 minutes until the flavors have blended, then either use an immersion blender to blend until smooth, or blend in batches in the blender (covering the top with a towel when blending, and being careful to let the steam escape first so that you don’t end up having the soup come out the top). If the soup seems too thick, add a little more water or stock.
- Pour into serving bowls, and enjoy!
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- Allergen Friendly
- Heart Healthy