Bonnie’s Pumpkin Soup
Recipe ~ Bonnie Conner, Ohio, USA
This pumpkin soup has a surprise dash of curry! I have opportunity to entertain folk from different countries and this delights my guests from India and Sri Lanka, as well as all who enjoy Indian cuisine.
To add protein, one can also add precooked chicken meatballs (as in the picture) for the last 10 – 15 minutes.
This is fine to make ahead of time and reheat making sure not to boil when reheating!
Also tasty as warmed up leftovers!
Note: If you do not mix dairy and chicken don’t add the milk/cream, use vegetable broth and olive oil instead of butter..
- Saute together in a medium size pot:
¾ cup chopped onions
1 tsp curry powder
1 Tbsp butter or olive oil
1 cup chicken broth
1 cup canned pumpkin
⅓ cup apple cider or apple juice
¾ medium, or ½ large apple – peeled and cored and chopped fairly small.
3. Heat/simmer approx. 20 minutes or until apple is tender.
4. Add ⅓ cup evaporated milk (I sometimes use a combination of whipping cream and 1% milk.)