Pumpkin Curry Soup

I grew up on a magical street. We moved in when I was three years old (I still live on the same street! Read about that here). The day after we arrived, I was introduced to my lifetime best friend who lived 6 houses down from me. Within a couple of weeks we were doing everything together,  we explored outside, played games, got into trouble and worked as indentured servants at my older brothers lemonade stand. In the evening when we were supposed to part ways we begged our parents to let the other come over for dinner. We picked whose house we went to very strategically with the question “what’s for dinner?”. We would then share this information and decide which option sounded best. My mom rarely cooked steak so if Rhea’s family had made steak it made for an easy decision. When my mom said pumpkin soup (or any homemade soup for that matter), we ran to my house without passing go. Soup nights at the Wolff household were EPIC. Warm comforting soup, served with a giant slice of sourdough bread. What could be better???

 

 My mom gave me her infamous pumpkin soup recipe to share with you all and I hope you enjoy it as much as we do. It’s sweet, spicy, nourishing and perfect for a fall supper!

 

soup 

 Ingredients:

  • 1 Large onion (chopped)
  • 1 medium leek (chopped)
  • 3 ½ cups fresh or canned pumpkin
  • 1 cup organic apple juice
  • 3 cups chicken stock (preferably homemade)
  • 6 tbls butter( grass-fed)
  • 4 baking apples-peeled and chopped (I used mcintosh)
  • 1 tsp sea salt (or to taste)
  • 4-5 tsp of curry powder
  • ¼ tsp fresh or ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp pepper
  • 1 bay leaf
  • 1 cup of half&half, cream,milk or coconut milk (depends on how rich you want the soup)

 Instructions:

  1.  In a stock pot sauté the  onion and leek in 3 tablespoons of butter for about 10 minutes until soft
  2. In a separate pan sauté the apples in the remainder of the butter until soft
  3. Stir in pumpkin, chicken stock, apple juice and sauteed apples
  4. Add the salt,nutmeg, curry, ginger, pepper and bay leaf to the pot
  5. Bring all to boil and simmer for 15 minutes
  6. Using an immersion blender like this puree the soup until smooth (you can also use a food processor or a regular blender)
  7. Add your milk of choice

 

Enjoy with a dollop of creme fraiche and a sprinkle of pumpkin seeds!

soup2 

 

 

2 Comments

  1. Anne N

    I love your anecdotal story…so sweet. I can relate; my mom made the best homemade soups.

  2. Rhea Moss

    YUM! You need to get her baked potato soup recipe we always had before church on Wednesdays… that one was AMAZING!

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