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Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder, and ground cumin. Mix well and cook for 30 more seconds.
Add broth, apples, pumpkin, carrots, salt, and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until carrots are tender. Stir occasionally.
Working in two batches, transfer soup to a blender and puree until smooth. Soup will be very thick. Return pureed soup to pot and stir in evaporated milk. Serve hot.
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Joss 6 years agoThis is a nice soup. It turned out a little sweet for my tastes. However this was probably because I used a fresh butternut pumpkin, which is quite sweet anyway. I used slightly more salt than the recipe called for to offset the sweetness. I will definitely make it again. Joss
Meghan 7 years ago
Meghan 7 years ago[I posted this recipe.]