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Curried Pumpkin Apple Soup - Lunch Version

<p>This Curried Pumpkin Apple Soup is filled with the flavors of fall, and warms from the inside out thanks to an addition of curry.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Butter
  • 1 1/4 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 1/2 cups Pumpkin, Canned
  • 1/4 teaspoons Salt
  • 1 whole Bay Leaf
  • 1/3 cups Heavy Whipping Cream
  • 3 tablespoons Honey

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 196 Calories
  • 9g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 24mg Cholesterol
  • 369mg Sodium
  • 28g Total Carb
  • 3g Fiber
  • 18g Total Sugars (Includes 8g Added Sugars)
  • 2g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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 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.
  9. Allow soup to cool.
  10. Divide soup among quart size freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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. Reheat in microwave for 1-2 minutes or until hot.

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