Recipe courtesy of Kathleen Zambello
With the cold weather setting it we all are feeling the need for something warm and toasty. November is the perfect time to carve out those remaining pumpkins and cook up some pumpkin soup!
2 tablespoons oil
1 large apple, peeled and sliced
1-2 teaspoons curry powder, according to taste
2 cups mashed cooked sugar pumpkin or
medium butter squash
½ cup peanut butter
4 cups chicken or veggie broth
Salt and pepper as desired
½ cup cream or whole milk (can use skim as well)
Step 1: Heat oil in a large saucepan.
Step 2: Sauté apple and onion over low heat until softened.
Step 3: Stir in the curry powder.
Step 4: Add pumpkin/ squash. Add broth. Stir and season as desired.
Step 5: Cover the saucepan and let mixture simmer until soft.
Step 6: Blend in the peanut butter.
Step 7: Mix with a hand blender until everything is smooth.
Step 8: Add cream/ milk just before serving, heating the soup gently.
And ta-da! Whether for a light lunch on a chilly day or a new holiday favorite, you have made beautiful, delicious pumpkin soup.