Creamy Pumpkin Apple Curry Soup
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Creamy Pumpkin Apple Curry Soup

Submitted by: Kimmi

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 6

I wanted to find a way to combine 2 seasonal plants: apples and pumpkin... so this is what I found!


    2 tbsp. coconut oil

    1 c. onion

    1 c. celery

    1/2 lrg. red apple

    2 tsp. curry powder

    1 bay leaf

    4 c. chicken broth

    1 1/2 c. pumpkin puree, canned

    2 tbsp. honey, raw

    1/4 tsp. sea salt

    1/3 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic


Melt coconut oil in a medium-size soup pot. Stir in the chopped onion, chopped celery, and peeled and chopped apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.

Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.

Pour it all back into the pot, then stir in remaining chicken broth, salt, and bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.

After 5 minutes, stir in the heavy cream and honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. Makes six 1-cup servings.