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…

soup3

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 

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2 Comments
  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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