Curried Pumpkin Apple Soup
Author: Jennifer Farley
- 1 medium cooking pumpkin, halved and seeded
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- ½ cup leeks, chopped, white and pale green parts only
- 2 apples, peeled and chopped
- 2 cups chicken stock
- 1 can light coconut milk
- ½ 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!