A good warming soup that remedies the sometimes rather bland taste of pumpkin.
1 clove garlic
1 inch piece of fresh root ginger
3 lb pumpkin
2 tart apples
1 tbsp curry powder
2 tbsp oil
2-3 pints of chicken stock
salt and pepper
Peel the onion, garlic, and ginger and chop them. Remove the rind from the pumpkin and cut into large dice. Peel and slice the apples.
Heat the oil in a large soup pot. Add onion, garlic, ginger, and curry powder, and stir for 3 minutes. Add the pumpkin and apples, salt and pepper, stir for another 3 minutes. Add the stock, bring to the boil, cover and simmer gently for about 40 minutes.
Remove from the heat, allow to cool slightly, and liquidise (or put through a mouli-légumes). Reheat and serve with a dollop of crème fraîche in each serving, with croutons or fried diced bacon.
2 thoughts to “Pumpkin and apple soup”
Ok. I will try this. Thank you! I got your comment. What I saw was soemthing like…soup du jour: Apple pumpkin soup underneath your blog title last week. So I thought that was like “things to come”. My mistake. Haha. I feel dumb. When I saw it, I should have searched your site to see if I could find the recipe. Derrr. 🙂 Have a wonderful week.
🙂 That item at the top is a random recipe that comes up automatically … just click on it! Still, it goes to show that what I thought was clear, isn’t 🙂