Curried Pumpkin Apple Soup

Curried pumpkin apple soup is perfect for fall evenings.
Pumpkin, sweet potato and carrot soup
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Curried Pumpkin Apple Soup

Curried pumpkin apple soup is perfect for fall evenings.
Course Soup
Cuisine American
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 4 -6
Author Jennifer Farley


  • 1 medium cooking pumpkin, halved and seeded
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup leeks, chopped, white and pale green parts only
  • 2 apples, peeled and chopped
  • 2 cups chicken stock
  • 1 can light coconut milk
  • 1/2 can Masaman curry paste I used Maesri
  • salt and pepper


  • Pre-heat the oven to 425 F.
  • Coat the pumpkin flesh with some olive oil and place face down in a roasting pan. Add about an inch of water to the pan and place in the oven. Bake until the pumpkin is soft, about 45-50 minutes. Remove from the oven and let cool for a bit, then scoop out into a bowl and puree with an immersion blender. Set aside. (You can use canned pumpkin and skip this step, if you prefer.)
  • In a large pot, saute the onion, garlic, and leeks in olive oil on medium-low heat until tender, about 5 minutes.
  • Add the apples and saute for 2 more minutes.
  • Add the chicken stock and coconut milk.
  • Add the curry paste and stir well to combine.
  • Now add the pumpkin puree in and slowly stir until everything is combined. If you want a stronger curry flavor feel free to add more of the paste. Let the soup simmer for 40 minutes.
  • Cool briefly and blend with an immersion blender.
  • Heat for another 5 minutes or so. Season with salt and pepper to taste.
  • Serve with some hearty bread!

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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