Pumpkin Apple Soup

Note: Food purist that I am, I used to make this with fresh pumpkin, taking the trouble to bake and clean and puree the fresh item myself. In a hurry one day, I tried it with good old Libby’s canned pumpkin and it turned out perfectly well. So you choose.

Servings: 8


3 tablespoons butter

1 medium onion, diced

3 tart apples, peeled and thinly sliced

1 teaspoon curry powder

1½ teaspoons freshly grated or jarred ginger

1 quart chicken stock

1 pound cooked, pureed pumpkin

1½ cups cream

Salt and pepper to taste


Melt butter in a large saucepan over medium heat and saute apples and onions until tender, about 10 minutes. Cool slightly, then puree.

Return to pan and add curry powder and ginger and simmer for three minutes. Stir in chicken broth and pumpkin and simmer uncovered for 15 minutes.

Add cream, salt and pepper, warm and serve. Garnish with an apple slice, if you like.

Recipe by Pamela Hasterok.