Curried Pumpkin Apple Soup - Ready to Eat Dinner
6
Servings
11
Ingredients
0
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!
6
Servings
11
Ingredients
0
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
- â…“ cups Heavy Whipping Cream
- 3 tablespoons Honey
Containers
Supplies
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?
- Melt butter in a soup pot over medium heat.
- 2628040 Upgrade to a paid membership 18841 to unlock all instructions 354
- 1070481 Upgrade to a paid membership 28281 to unlock all instructions 90816
- 913441 Upgrade to a paid membership 21758 to unlock all instructions 50954
- 3078400 Upgrade to a paid membership 67125 to unlock all instructions 19362
- 3870874 Upgrade to a paid membership 49767 to unlock all instructions 88399
- 1542740 Upgrade to a paid membership 54336 to unlock all instructions 20621
- 4559926 Upgrade to a paid membership 9880 to unlock all instructions 21681
- 5100598 Upgrade to a paid membership 3825 to unlock all instructions 57263
- 1652978 Upgrade to a paid membership 15199 to unlock all instructions 78128
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.
- Thaw: In fridge
- 3648272 Upgrade to a paid membership 76855 to unlock all instructions 60178
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.
- Melt butter in a soup pot over medium heat.
- Stir in onion, celery and apples. Saute until onions are translucent.
- Stir in curry powder and saute for about a minute.
- Stir in half of the broth and cook for one minute more.
- Pour contents of the pan into a blender or food processor. Add the canned pumpkin and blend until smooth.
- Add mixture back to pot, stir in remaining broth, salt and bay leaf.
- Turn heat to medium high and bring to a simmer, stirring occasionally. Simmer for 5 minutes.
- Stir in heavy cream and honey. Simmer for 2 minutes more.