Pumpkin Apple Curry Soup
by Feli Chic'Cuisine
As the leaves change color and the temperatures drop, there is nothing quite like a warm bowl of soup to lift your spirits. One of my all-time favorites is Pumpkin Apple Curry Soup, a delightful mix of warm spices, creamy pumpkin, and the sweet-tart zing of apples. Not only is this soup incredibly delicious, but it’s also quick to make -perfect for those busy weeknights when you crave something nourishing without spending too much time cooking.
This cozy soup is ready in just 35 minutes and is naturally vegan and gluten-free, making it a great option for different diets. Whether you're sharing it with family or enjoying it on your own, it’s sure to satisfy!
The Warm Flavors of Autumn
What I love about this soup is its unique blend of flavors and how adaptable it is. The star ingredient, pumpkin, gives the soup a creamy texture and natural sweetness. I like to roast fresh pumpkin to make homemade purée - it adds a deeper, richer flavor. But for busy days, canned pumpkin purée is a great time-saver and still tastes delicious.
The apples provide a sweet-acid balance in every bite, and I usually choose McIntosh apples for their tender texture and natural sweetness. These apples bring a touch of sweetness that beautifully complements the pumpkin. Interestingly, McIntosh apples are also rich in antioxidants, making them a nutritious choice.
In pumpkin soup, McIntosh apples add a subtle sweetness and acidity that enhance the earthy flavors of pumpkin and the warmth of spices like cumin and curry. Their soft texture allows them to blend easily into the soup, contributing to its smooth, velvety consistency. Additionally, their natural sugars caramelize slightly when cooked, enriching the overall flavor of the dish.
Even though I prefer using McIntosh apples for their delightful sweet-acid flavor, feel free to substitute them with your favorite variety. For example, Honeycrisp or Fuji apples also work well!
Finally, the spices - cumin, coriander, and ginger - bring warmth, making each spoonful comforting and flavorful.
Pumpkin Apple Curry Soup Recipe
Not only is this soup incredibly delicious, but it’s also quick to make -perfect for those busy weeknights when you crave something nourishing without spending too much time cooking.
Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Serves: 6
Ingredients
2 Tbsp olive oil (or butter for a non-vegan option)
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp curry powder
1 tsp ground cumin
4 medium apples (Macintosh is ideal), peeled and chopped
3 cups pumpkin purée (freshly roasted or canned)
4 cups (1000 ml) vegetable stock (or chicken stock for non-vegan)
1 cup (250 ml) water
1 tsp sugar
Method
Step 1
In a large pot heat the butter over medium heat. Once melted, add in the finely chopped onion, minced garlic, curry powder, and ground cumin. Cook this mixture for 2–3 minutes until the onions have softened and the spices become fragrant. The aroma filling your kitchen is simply comforting!
Step 2
Add the chopped apples, pumpkin purée, vegetable stock, water, and sugar. Stir to combine, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, stirring occasionally.
Step 3
After the soup has simmered, use an immersion blender to puree the soup until smooth and velvety. If you don’t have an immersion blender, transfer the soup in batches to a regular blender, ensuring you let it cool slightly first to avoid splattering
Step 4
Once blended, return the soup to the saucepan and heat it over low heat. This soup is best served warm, so keep it on the stove until you're ready to enjoy!
Serving Suggestions
When you're ready to serve, ladle the soup into bowls and add your favorite garnishes! Fresh herbs like cilantro or parsley add a lovely touch, while croutons or toasted pumpkin seeds provide an inviting crunch. The vibrant colors of the garnishes will make each bowl look as good as it tastes.
Enjoy!
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