Soups & StewsNo. 5034 · The 2026 edition
Cozy Up with Apple Pumpkin Curry Soup
Transform your autumn evenings with this velvety, spiced soup that blends sweet pumpkin and tart apple with warm curry notes. It is a comforting, easy-to-make dish perfect for chilly nights.
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This straightforward recipe guides you through making a rich and aromatic pumpkin curry soup. You will start by roasting a fresh pumpkin or using prepared mash, then sautéing aromatic vegetables and spices before blending everything into a smooth consistency. The final dish is finished with cream and a touch of sweetness, resulting in a hearty meal that serves six and keeps well in the freezer.
Ingredients
Directions
- Begin by preparing the pumpkin if using a fresh one. Slice a baking pumpkin in half lengthwise and scoop out the seeds. Lay the halves cut-side down in a roasting pan, pour in roughly half an inch of water, and roast at 350°F for 45 to 60 minutes. The pumpkin is ready when a fork slides in effortlessly. After it cools, peel away the skin to reveal the tender flesh.
- Melt the butter in a large pot over medium heat. Toss in the diced onion, celery, apple, and jalapeño (if using). Cook until the onion turns translucent. Stir in the curry powder and one cup of broth, letting it bubble for a minute. Fold in the pumpkin puree and blend everything until smooth using an immersion blender or a standard blender.
- Pour the remaining broth into the pot, then add the salt and bay leaf. Allow the mixture to simmer gently for five minutes. Stir in the heavy cream and your choice of sweetener, such as maple syrup, agave, or honey.
- Sample the soup and adjust the seasoning with additional salt and pepper to suit your taste.
- Ladle the hot soup into bowls and garnish with a dollop of sour cream or plain Greek yogurt. This recipe yields approximately six portions and stores nicely in the freezer.
