Back in Action: Fall Soup - Pumpkin, Curry, Apples, and Almonds!

Pumpkin Curry Soup

Well! The wedding is over and this week has been a dragging-out of lazy afternoon, laundry, and slouching my way back into the daily routine.

I don’t want to say or write too much about the wedding until we have all of the photos. I want to put the best out first and I’m sure will be sharing many, many, many photos throughout the next few weeks (or months!).

But we’re slowly moving from crisp to cold, the mornings that were foggy two weeks ago now freeze as crystals on the too-shaggy grass that crunches to the barn. The nights are long, the dogs are tired. We went to bed at nine last night, our eyes not adjusted to so little daylight.

And so I want something hearty and warm. Fragrant, smooth, sweet and bitter. I want it all. I get greedy sometimes. So I adapted my old soup recipe for Table Magazine last year with some ingredients I had around the kitchen. Ate two bowls quickly for lunch, a third for dinner.

Shared below, I hope you’ll make it, too.

Curried Pumpkin Soup

Pumpkin Curry Soup

Ingredients:

  • 3 tablespoons olive oil

  • 1 red onion, roughly chopped

  • 1 apple, roughly chopped

  • 1/3 cup orange juice

  • 4 cups good quality chicken stock

  • 3 cups pumpkin puree

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 3 cloves garlic, diced

  • 1/4 cup sliced almonds

  • 1/2 cup heavy cream

  • 2 tablespoon yellow curry powder

Directions:

  1. In a Dutch oven, heat oil and sauté onions and apples until both are softened and browned.

  2. Deglaze with juice and allow alcohol to cook out, about 1 minute.

  3. Add stock, pumpkin, salt, pepper, garlic, and almonds.

  4. Bring soup to a boil, cover and let it continue boiling for 30 minutes.

  5. When 30 minutes have elapsed, remove from heat.

  6. Using a blender or food processor, pulse soup to desired thickness.

  7. Return to Dutch oven and stir in cream and curry.

  8. Season with additional salt and pepper, to taste.

Pumpkin Curry Soup