Recipes / Lunch

Curried Pumpkin Apple Soup - Lunch Version

Plan This Recipe Print

Curried Pumpkin Apple Soup - Lunch Version

Heather
The Cook
6 Servings
11 Ingredients
3 Comments

This Curried Pumpkin Apple Soup is filled with the flavors of fall, and warms from the inside out thanks to an addition of curry.

Read More
6 Servings
11 Ingredients
3 Comments

Ingredients

  • 2 tablespoons Butter
  • 1 ¼ cups dice Onion
  • 1 cup dice Celery
  • 1 cup peel and dice Apple
  • 2 teaspoons Curry Powder
  • 3 cups Vegetable Broth/Stock, Fat Free
  • 2 ½ cups Pumpkin, Canned
  • ¼ teaspoons Salt
  • 1 whole Bay Leaf
  • ⅓ cups Heavy Whipping Cream
  • 3 tablespoons Honey

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter in a soup pot over medium heat.
  2. 8923064 Upgrade to a paid membership 42614 to unlock all instructions 4231
  3. 9042998 Upgrade to a paid membership 98036 to unlock all instructions 32319
  4. 4107527 Upgrade to a paid membership 84 to unlock all instructions 91156
  5. 9214499 Upgrade to a paid membership 99922 to unlock all instructions 57137
  6. 9408244 Upgrade to a paid membership 80629 to unlock all instructions 51553
  7. 3548312 Upgrade to a paid membership 40038 to unlock all instructions 5508
  8. 4413445 Upgrade to a paid membership 64715 to unlock all instructions 96106
  9. 7805042 Upgrade to a paid membership 57251 to unlock all instructions 72807
  10. 3659092 Upgrade to a paid membership 13339 to unlock all instructions 71836

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 1512357 Upgrade to a paid membership 69349 to unlock all instructions 19419

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter in a soup pot over medium heat.
  2. Stir in onion, celery and apples. Saute until onions are translucent.
  3. Stir in curry powder and saute for about a minute.
  4. Stir in half of the broth and cook for one minute more.
  5. Pour contents of the pan into a blender or food processor. Add the canned pumpkin and blend until smooth.
  6. Add mixture back to pot, stir in remaining broth, salt and bay leaf.
  7. Turn heat to medium high and bring to a simmer, stirring occasionally. Simmer for 5 minutes.
  8. Stir in heavy cream and honey. Simmer for 2 minutes more.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1 cup
Amount Per Serving
Calories
196
Total Fat
9g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
24mg
Sodium
369mg
Total Carbohydrates
28g
Fiber
3g
Sugar
18g
Protein
2g
WW Freestyle
6

Categories

shellfish-free, fish-free, diet, traditional, fall, winter, egg-free, vegetarian, nut-free, gluten-free, real-food, kosher, low-sodium, wwsmartpoints, soup/stew/chili

Categories

shellfish-free, fish-free, diet, traditional, fall, winter, egg-free, vegetarian, nut-free, gluten-free, real-food, kosher, low-sodium, wwsmartpoints, soup/stew/chili

3 Comments

Join the discussion

    1. Hi Cathy, We are currently reviewing and updating our WW Smart Points with the recent changes in the program. We’ve passed this feedback along to our registered dietitian to see if this recipe has been updated. We will report back whether this recipe has been updated. Thank you for your feedback and patience.

      Reply

      1. Hi Cathy — A quick update — this recipe has not been reviewed for the new weight watchers point system yet. Thank you for your patience as we work to update our recipes.

        Reply