Pumpkin Curry Soup

Pumpkin Curry Soup
6 cups pumpkin or winter squash puree (butternut, or pie pumpkins work great)
2 tablespoons butter
1 medium apple, peeled, and chopped
1 medium onion, chopped
1 clove garlic, minced
8 fresh sage leaves, whole
3 cups chicken or vegetable stock
1 -2 teaspoons salt
1 teaspoon curry powder
1/2 cup heavy cream, or alternatively, coconut milk
Directions: In a large saucepan, Saute the apple, onion, garlic in butter until soft, about 5-8 minutes, add the rest of the ingredients.  Simmer until all the flavors meld, about 35 minutes.  Remove the sage leaves before serving.

November 28, 2013Permalink Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *