Curried Pumpkin Apple Soup

I still have a couple of uncarved pumpkins hanging around since Hallowe'en! With the holidays around the corner, I decided it's time to lose the pumpkin display and start consuming these beauties in some delicious recipes. One of my favourite ways to enjoy pumpkin is to purée it into a soup and add flavour with Arvinda's Curry Masala.

This is a recipe repost from many years ago from A Teaspoon of Turmeric. After every Hallowe'en, we seem to always get a couple of requests for this recipe, which is why I wanted to share it.

A beautiful presentation, short ingredient list and a chock full of curry flavour, nothing is deterring you from making this hearty soup to warm you up.



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 



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


  • Whipped yogurt

  • Pumpkin seeds

  • Garlic chives

Method of Preparation:

1) 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}.

2) Remove from heat and puree with a hand blender. Bring to a boil; add ARVINDA'S CURRY MASALA and simmer.

3) 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.