Curried Pumpkin Apple Soup

Curried pumpkin apple soup is perfect for fall evenings.
Curried Pumpkin Apple Soup
Prep Time
50 mins
Cook Time
45 mins
Total Time
1 hr 35 mins

Curried pumpkin apple soup is perfect for fall evenings.

Course: Soup
Cuisine: American
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
  1. Pre-heat the oven to 425 F.
  2. 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.)
  3. In a large pot, saute the onion, garlic, and leeks in olive oil on medium-low heat until tender, about 5 minutes.
  4. Add the apples and saute for 2 more minutes.
  5. Add the chicken stock and coconut milk.
  6. Add the curry paste and stir well to combine.
  7. 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.
  8. Cool briefly and blend with an immersion blender.
  9. Heat for another 5 minutes or so. Season with salt and pepper to taste.
  10. Serve with some hearty bread!

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