Curried Pumpkin Soup with Apple

IMG_6548This was one of those nights!  Hadn’t really spent any time thinking about dinner, but my husband’s on a special diet right now, and knew that I had to put something together!  Looking in my diverse pantry, I kept seeing things that would really be good, but most of them were on the “no” list.  So using some really basic items (all of which were on the “yes” list), I pulled a really tasty soup out of a hat.  It is filling, so we were satisfied with just the soup, no side dishes, no bread.  I feel guilty eating a variety of foods when the one other person eating just has a whole long list of “no’s”.

Of course, now that I’ve made it, I know I’ll make it again. It is so easy, vegan, too, if that’s required.

I had two lovely little pumpkins from jollity Farm sitting waiting patiently for me to put them to good use.  A quick peel & chop and they were in a pot, gently simmering until soft, drained, and then mashed.

I really suggest this as a main course soup, maybe on a really cold winter’s night, before a game of scrabble or crib.IMG_6529

Click here for printable version.

4 servings


1 onion

1 apple

1 potato

1 T oil

1 T curry powder

½ t salt

4 c vegetable stock (2 c + 2 c)

1¾ c mashed pumpkin (or tinned in a pinch) – or perhaps try Kabocha or Butternut squash.

Coconut milk to drizzle

Parsley to sprinkle


Peel & chop the onion.

Peel, core & chop the apple.

Peel & chop the potato.

Heat the oil in a large saucepan over medium heat.

Add in the onion, and cook until golden brown, about 5 minutes.

Add in the apple, and cook for 5 minutes, stirring occasionally, while the apple just starts to caramelize.IMG_6536

Stir in the potato, curry powder, salt and 2 cups of the vegetable stock.IMG_6537


Bring to a boil.

Reduce the heat to a simmer, cover, and cook for 20 minutes until the potatoes are soft.

Turn off the heat.

Add in the prepared pumpkin.IMG_6540

Stir to combine.

Using an immersion blender, process the soup until velvety smooth.

Stir in the remaining 2 c of vegetable stock, ½ a cup at a time, as you process the soup.

It should be a nice thick consistency.  Depending on the density of the pumpkin, you may not need all of the 2 cups.

Once the soup is processed until smooth, turn the heat back on, and bring back to a gentle simmer.

Continue simmering for 10-15 minutes.

Serve with a drizzle of coconut milk, and a sprinkle of chopped parsley.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s