Yes, another soup. Curried Pumpkin Apple Soup

Yes, this week we're still into soup. With the beautiful fall harvest before us, Hallowe'en pumpkins on full display and Thanksgiving holiday this weekend (in Canada), we're warming up to the idea of adding Indian flavours to a classic autumn dinner.

Arvinda's Curried Pumpkin Apple Soup using Arvinda's Curry Masala

Arvinda's Curried Pumpkin Apple Soup using Arvinda's Curry Masala

A beautiful presentation, short ingredient list and a chock full of curry flavour, nothing is deterring you from making this soup for your Thanksgiving dinner.

Curried Pumpkin Apple Soup

Ingredients:

2 cups pumpkin, cubed

1 apple, peeled cored and cubed

1 small onion, peeled and sliced

2 cups water

2 tsp. Arvinda’s Curry Masala, (add more, to taste)

1 tsp. sea salt, (or to taste)

Garnishes:

Hazelnut oil -or- Truffle oil, if you’re feeling really special

Arvinda’s Garam Masala

Whipped yogurt

Pumpkin seeds

Garlic chives

Boil in a pot or pressure cooker, then puree with a handblender.

Boil in a pot or pressure cooker, then puree with a handblender.

Feel free to try this recipe with the squash of your choice.

Feel free to try this recipe with the squash of your choice.

Method: In a pressure cooker or pot, add pumpkin, apple, onion, water and salt. Boil until soft and mushy. {Pressure cooker takes 5-7 minutes; boiling should be 15-20 minutes}.

Remove from heat and puree with a hand blender. Bring to a boil; add Arvinda’s Curry Masala and simmer.

Serve in soup bowls. Add a garnish of your choice or a sprinkle of all of the above for lots of layers of flavour and added texture. Serves 2-4.

Happy Thanksgiving to all Canadians celebrating this weekend.

Happy Thanksgiving to all Canadians celebrating this weekend.

Posted on October 8, 2013 and filed under Arvinda's Curry Masala.