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Recipes - Curry Pumpkin Soup

Recipe Name

Curry Pumpkin Soup

Submitted by

jackie.cowell

Recipe Description

Great Fall recipe (and all year long)

Quantity	1	Quantity Unit	bowl of soup	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



12 1/8	large (3-1/4" dia) (approx 2 per lb)	apples, with skin
2/3	cup	canola oil
5	large	Onion, chopped
9 1/3	clove	garlic minced
1/4	packet	curry powder
1 2/3	tablespoons	Spices, ground cumin
9 1/3	cups	pumpkin (canned)
11 1/2	cans (10.75 oz)	chicken broth low sodium
1 1/8	quarts	fat free milk
9 1/3	tablespoons	Pumpkin Pie Spice
3/4	cup, packed	splenda brown sugar
4 1/2	cups, strips	celery, chopped

Steps

Sequence	Step

1	Heat oil in 3 qt saucepan (or larger) and saute onions and celery until soft - @ 5 mins. Add curry, garlic and cumin and saute another minute.
2	Stir in the 15 oz can of pumpkin puree and the pumpkin pie spice (OR combo of cinnamon, ginger, nutmeg, allspice to taste). Add chopped apples, broth, milk and brown sugar. Bring to boil, stirring often. Cover, reduce heat and simmer for 25 minutes, stirring occasionally.
3	Use potato masher to reduce lumps. Serve as is, or, if desired, use hand blender or food processor to puree. A dollop of vanilla yogurt and/or fried scallions goes well on top.

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