A light pumpkin and apple curry soup with a hint of orange to warm the soul. It is seasoned with curry and is sure to be a hit in your home.

Butter pumpkin, apple, curry soup with a hint of orange

6 servings

2 tablespoons butter
2 tablespoons olive oil
2 white onions, chopped
5 pounds peeled butter pumpkin, cut into cubes and seeds, about 6 cups
1 medium Macintosh apple, peeled and chopped
2 teaspoons curry powder
Grated nutmeg
3 cups chicken soup
Grate orange and one large orange juice (I use micromatos to grate the peel)
1 1/2 cups 2% milk.
Salt and pepper to taste
Sour cream (optional)
Chopped parsley for garnish (optional)

Arrival instructions:

In a large Dutch oven, heat oil and butter over medium-high heat. Fry the onions for about eight minutes, until soft.

Add the pumpkin and apple. Fry for another three minutes, stirring occasionally.

Add the curry powder and nutmeg and stir for a minute.

Add the chicken broth and orange juice and zest. Cook slowly without a lid for 15 to 20 minutes until the vegetables are tender.

Mix coarsely with a hand dip or blender. Return the soup to the pot and stir in the milk. Heat gently, and season with salt and pepper.

Serve with sour cream and parsley on top, if using.

A bowl of squash soup on a table.

Other soups worth trying:

A bowl of carrot soup with coriander on top.

Bowl of lentil soup.