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Prep Time
15 mins
Cook Time
35 mins
Serves
8
Ingredients
1 tbsp
Olive oil
15 ml
1 cup
Onion, chopped
250 ml
2
Garlic cloves
1 tbsp
Curry powder
15 ml
1 tsp
Cumin
5 ml
4 cups
Apples, granny smith, peeled, chopped
1000 ml
2 cups
Pumpkin purée, canned
500 ml
4 cups
Chicken broth, sodium reduced
1000 ml
1 cup
Coconut milk, light
250 ml
⅓ cup
Yogurt, plain, 2%
75 ml
6 tbsp
Cilantro, chopped
90 ml
Directions
Step 1
Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Add garlic, curry and cumin and cook for one minute more.
Step 2
Stir in apples, pumpkin, broth and coconut milk. Bring to a boil, stirring often. Cover and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
Step 3
Purée soup in a food processor or a blender.
Step 4
Return soup to saucepan and cover. Reheat over low heat.
Step 5
Garnish each bowl with yogurt and cilantro.
Tip: Boost flavor by adding a small amount of chili ginger paste.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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