Allergy Associates of La Crosse / Recipes / Curried Pumpkin Apple Soup

Curried Pumpkin Apple Soup

Yields 8 servings


  • 2 medium Golden Delicious apples, peeled and chopped
  • 1 medium onion, chopped
  • 1 medium leek (white portion only), sliced
  • 2 Tbsp. butter
  • 3 garlic cloves, minced
  • 2 to 3 tsp. curry powder
  • 1 15 oz. can pumpkin
  • 4 cups chicken broth, low sodium
  • 1 cup heavy whipping cream
  • Salt to taste
  • Fresh cilantro leaves, optional


  1. In a large saucepan, melt butter then add apples, onion and leek, sautéing until tender. Add garlic and curry, cooking 1 more minute. Next, add pumpkin and broth. Mix well and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Mix in the cream and heat up, but do not boil.
  2. Remove from heat, cool slightly, and blend in small batches in a blender until smooth. Season with salt, and garnish with cilantro if desired.

Nutrition per serving: 190 calories, 16 g carbohydrates, 40 mg cholesterol, 14 g fat, 3 g fiber, 3 g protein, 220 mg sodium, 8 g sugar.

Recipe from:

bowl of red and green apples

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