Curried Pumpkin-Apple Soup Recipe
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Ingredients : Curried Pumpkin-Apple Soup Recipe
3 tbsp Olive oil
1 Clove garlic, mashed
1 1/2 cup Chopped onion
1 large apple, peeled/chopped
1 tbsp Curry powder
2 cup Pumpkin puree
4 cup Chicken broth
1 cup Milk (I use 2% milk)
Salt and pepper
Heat olive oil in 6 qt. saucepan. Saute garlic, onion and apple. Stir
in curry powder and cook for 1 minute, stirring constantly. Add
pumpkin and broth, bring to a boil, stirring occasionally. Reduce
heat and simmer about 30 minutes. Puree all in blender or food
processor. Return to saucepan and stir in milk. Season with salt and
pepper to taste. Serves 6-8.
I haven't tried it yet, but I'll bet a chopped carrot could be added
also.
Judy Hayes e-mail: jehayes@ucdavis.edu
Center for Higher Education San Ramon, CA 94583
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Per Serving (excluding unknown items): 6160 Calories; 656g Fat (93.9%
calories from fat); 28g Protein; 68g Carbohydrate; 20g Dietary Fiber; 0mg
Cholesterol; 3088mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 11
1/2 Vegetable; 130 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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