This recipe could also be known as: things in my fridge that really needed to be used up. Such things included: homemade pumpkin puree that had been in the freezer since last winter, a really sad, wrinkly apple, and a few cups of recently defrosted chicken broth. That's one of things I love about soup, though. You can throw anything in the pot, and if you add the right spices and cook it long enough, it's delicious.
Pumpkin Apple Curry Soup
1- 1 1/2 cups pumpkin puree (butternut would work here, as well)
1 apple, peeled and chopped
1/2 medium onion, chopped
1-2 stalks celery, chopped
1 Tablespoon curry
1 teaspoon cumin
salt and pepper
2 cups chicken (or vegetable) broth
In a saucepan, heat olive oil over medium heat.
Add chopped onion and celery and cook for 5 minutes until softened.
Add in apple and spices (curry, cumin, salt and pepper). Stir and cook for one minute.
Pour in pumpkin puree and chicken broth.
Bring to a boil, reduce to a simmer and cook for 10-15 minutes.
Puree using an immersion blender, or in batches in a blender or food processor.
I garnished with a few salted pumpkin seeds and hot sauce. Excellent for dipping grilled cheese.