Wednesday, October 17, 2012

Curried Pumpkin Apple Soup

My Mom is a great cook who, along with my Dad, make some really great meals.  Recently, my Mom has been talking about this recipe for Curried Pumpkin Apple Soup.  She has made the soup and really loved it.  She loved it so much that, when my parents recently visited Clare and me, she brought the recipe with every intention of making it for us.  And we were glad she did.

The recipe from Taste of Home's Heartwarming Soups.  The ingredients suggest fall ... pumpkins, apples, leeks, onions.  The curry provides a good spice flavor and, if you want to be adventurous, you can try different curry powders, which could increase the heat or spice flavor.  My mother used some of the sweet curry powder that we have in our spice drawer.  When all is said and done, the soup was exactly as described in the magazine: "[s]weet apples and spicy curry combine in a rich soup that is absolutely perfect for fall."

What makes it perfect is that it was cooked by my Mom!

Recipe from Jane Shapton, printed in Taste of Home,
Heartwarming Soups at 11
Serves 8

2 medium Golden Delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only) chopped
2 tablespoons of butter
3 garlic cloves, minced
2 to 3 teaspoons curry powder
1 can (15 ounces) solid-pack pumpkin
4 cups chicken broth
1 cup heavy whipping cream
Salt to taste

1.  Saute and boil the ingredients.  In a large saucepan, saute the apples, onion and leek in butter until tender.  Add garlic and curry; cook 1 minute longer.  Add pumpkin and broth; bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Stir in cream, heat through (do not boil).

2.  Blend the ingredients.  Remove from heat; cool slightly.  In a blender, process soup in batches, until smooth.  Season with salt.


No comments:

Related Posts Plugin for WordPress, Blogger...