September, I start thinking about what wonderful recipes I can create and take advantage of the abundance of fruit, vegetables and meats that are just beginning to come into season. Our apples are falling from the tree, the weather is starting to change, and we say this every year, “I can’t believe the stores are already displaying items for Thanksgiving.”
Around here on the farm, there is lots to be done this time of year and what better way to keep our energy going than with a delicious bowl of soup.
Wonderful flavors are joined together to make a healthy, creamy and savory soup!
Curried Pumpkin Soup
Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
1 medium onion, chopped
3 carrots, chopped
3 celery sticks, chopped
3 granny smith apples, peeled, cored and chopped
2 garlic cloves, pressed
6 cups pumpkin puree (can use canned or fresh roasted pumpkin)
1 cup coconut milk
8 cups chicken broth
1 Tablespoon curry powder
1 Tablespoon Thai Red Curry Rub
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne pepper
Directions:
In a 5-quart Dutch oven or stockpot, heat the oil and butter. Once butter has melted, add onion, carrots, celery and apples. Sauté all ingredients until tender. Add the pumpkin and coconut milk. Stir with a wooden spoon or silicone spatula until all ingredients are combined.
In a small bowl, add seasonings. Stir the seasonings together and add to pumpkin mixture. Next, slowly add the chicken broth, and bring to a boil.
Reduce heat and simmer for 30 minutes.
Remove from heat and use a hand blender. Puree until ingredients are smooth. (This can also be done in a food processor, but be sure to do 2 cups or smaller portions at a time to avoid spillage or burning yourself.)
Garnish with some sour cream or flat leaf parsley.
Enjoy!
Need more Pumpkin Recipe Ideas? Give some of these a try!
Harvest Pumpkin and Black Bean Soup
What are some of your favorite pumpkin recipes?
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