After I came down from my 5K high last week, I needed a break. So I won’t lie, I took a nap. Yeah, I know you’re not supposed to need a nap after a 5K, but I’m a girl that likes to sleep!
And then I woke up. And I was STARVING. I knew we had a date with our good friends later that night after Noel’s inaugural Mount Vernon ghost tour (have I ever told you that Noel is a tour guide with Baltimore Ghost Tours? Well he is) and we would be going out to eat. So the question was, what to eat to tie me over until a late dinner?
I suddenly had a bug in my brain to make something pumpkin–and somehow I settled on pumpkin soup. Because soup can be the ultimate holdover snack. It’s not quite enough to be a meal, but it’s just substantial enough to hold you over until the next meal.
And this is a soup that’s so chock full of fruits and veggies, it feels like a healthy snack even though it’s creamy and thick. The secret ingredients? Apples and onions, which when pureed give the soup a nice thickness without too much richness. A perfect afternoon snack. Even Ariadne was impressed.
Curried Pumpkin Apple Soup
Adapted from Family Fun Magazine
This soup screams fall, with it’s pumpkin and apple, but it’s a nice change on the pumpkin theme. Instead of the traditional fall spices, the curry powder in this recipe gives the soup a little bit of heat, which balances the bit of sweetness in the apples and the honey. This would make a delicious main or a side, and I think it’s going to make an appearance on my Thanksgiving table as an appetizer. The best thing? Because you’re using canned pumpkin, it comes together in record time.
2 tablespoons butter
1 cup chopped onion
1 large apple, cored, and chopped
2 teaspoons mild curry powder
3 cups chicken broth
1 1/2 cups solidly packed pumpkin mash or canned pumpkin
1/4 teaspoon salt, plus more to taste
1/2 cup milk
2 to 3 tablespoons honey (to taste)
Sour cream and chives, for garnish (optional)
Melt the butter in a soup pot. Stir in the onion and apple. Sauté the ingredients over medium-high heat until the onion is clear, about 5 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.
Add the pumpkin and stir, then add the other 2 cups of chicken stock. Using a stick blender, puree the soup until it’s smooth.
Add the salt (to taste) then set the soup over medium-high heat and bring it to a simmer, stirring occasionally.
After 5 minutes, stir in the milk and 2 tablespoons of honey. Taste the soup, adding more salt or honey and pepper to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. Garnish with sour cream or greek yogurt and enjoy!