Appies Holiday Meal

Christmas Curried Pumpkin and Green Apple Soup

By on December 7, 2013

Who doesn’t love a soup course, especially when it’s this easy…


Rough chop a leek, sauté in butter a little while.  Add one peeled chopped Granny Smith apple, let that go for a while.  Drop in a can of pumpkin flesh, cover with chicken stock.  Nail it with the curry powder, and don’t be shy. Hit it all with a stick blender until smooth.  If too tight, add more stock.  If loose, let it reduce a while.  Add a little pour of heavy cream before service. Taste, add salt if needed.    

p.s. this is Granny Smith 

  1. Fred who loves Indian Cooking

    December 7, 2013

    Hey Nate!

    This looks really good…and anything based on a butter sautéed leek should be good!

    What type of curry powder do you use? So many curries, so little time…

    This is my favorite all purpose curry blend (from _Vegetarian Epicure Book 2_). I go easy on the cayenne so Dianne can eat it (she likes spice but not heat):

    1 tsp ground coriander
    1 tsp ground cumin
    1 tsp ground turmeric
    1/4 tsp cayenne or to taste. I use whole foods cayenne which tends to be pretty strong.
    3/8 tsp ground cloves
    3/8 tsp cinnamon
    1/3 tsp ground ginger

    optional 3 cloves of garlic depending on what I’m making

    And of course…fresh cilantro! And lemon or lime if you’re making curried chic peas.

    • GHT

      December 11, 2013

      hey Fred I haven’t been as ambitious as making my own curry powder but apparently i need to step up my game!

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