A bowl of hot pumpkin soup is a rite of fall in my kitchen. This particular soup is easy to make and freezes well, too.
What You’ll Need
- measuring cups, solid and liquid
- measuring spoons
- chopping board
- knife for chopping
- vegetable peeler
- small knife or garlic press (for garlic)
- large saucepan or soup pot
- wooden spoon or whisk
- blender, regular or immersion
- 2 Tbsp unsalted butter (use a neutral oil for a vegan version of the soup)
- 1 medium onion, finely diced
- 1 large apple, peeled, cored, and diced
- 2 tsp mild curry powder, divided
- 1 Tbsp minced fresh ginger
- 1 garlic clove, minced or pressed
- 3 cups chicken or vegetable stock, preferably homemade
- 2 cups pumpkin or winter squash puree (about 1 can of prepared pure pumpkin, NOT pumpkin pie filling)1
- 1/4 cup apple juice (optional)
- 1 tsp salt
- salt and freshly ground pepper for finishing
- sour cream or crème fraiche (optional)
How to Make the Soup
- Melt butter in saucepan over medium heat. Once melted, add the onions with a pinch of salt and cook until tender and translucent, but not browned.
- Add the apples and 1 tsp of the curry powder, plus another pinch of salt. Cook until apples are a bit softened, about 4 minutes.
- Add the ginger and garlic. Cook for another minute.
- Add the chicken stock, pumpkin, and salt (if your stock is salty, add only a half-teaspoon of salt, as you can adjust the taste later). Stir or whisk so that the pumpkin is fully incorporated. Then bring to a boil.
- Lower the heat to a simmer. Cook for 20-30 minutes.
- Remove from heat and stir in the apple juice, if using. Using a blender, puree the soup. If you are using a stand blender, you will probably need to do this in 2 batches, since you should not fill the blender jar more than 2/3 full, lest you risk an unpleasant surprise.2
- Season to taste with salt and pepper.
- Top with sour cream or crème fraiche, if using.
A variation on this soup would be to saute the onions and apples in coconut oil, replace half the stock with coconut milk, and top the completed soup with a squeeze of lime instead of sour cream. That gives it not only a Caribbean twist, but also makes the soup dairy-free and vegan (assuming you use vegetable stock).
1I’ve made this with both canned pumpkin and kabocha squash puree. Kabocha squash is dense and sweet, so no need for the apple juice.
2The combination of steam from the hot soup, plus vibrations from the blending, may result in your blowing the lid of the blender off and redecorating your kitchen in Midcentury Soup Design. So, if you are using a stand blender, firmly press down on the lid while blending (protect your hand with a mitt or towel).