Curried Pumpkin Apple Soup | Short Days, Simple Menus

It’s that time again.

It’s time to talk about soup. Well, really, I’m here to encourage you to do a bit more than just talk about soup. How about throwing one together tonight? It’s autumn now and there really isn’t a better time for making such things. Sure, you probably made a couple of summer soups, but aren’t those just sort of a novelty? No cold summer soup can truly stand up to this season’s earthy warm varieties.

curried pumpkin soup

It only seems appropriate to begin this soup season with an easy pumpkin soup. Starting at square one, right? This is a simple soup. There are no bells and whistles here. And, there’s good reason. Not only does the soup stand up well in its surprising simplicity, but you can also dress it up at your whim. Dash of paprika? Cumin? It’s up to you. The sky really is the limit when it comes to a basic pumpkin soup.


The best part is that you don’t have to deal with fresh squash either. Although I adore roasting a good juicy pumpkin, I didn’t have the heart to take a knife to my newly hunted pumpkins to make the base of this soup. I must be getting pretty sentimental as I age. Or, I suppose it’s possibly just motherhood and all that comes with it. We found the most extraordinary pumpkin patch (thanks to Phoebe) and, subsequently, the most gorgeous pumpkins. They are Maeve’s first big pumpkins and they will not be destroyed so casually. Those pumpkins are the fruits of autumn upon which we will gaze for weeks. Those pumpkins are the ones we will butcher on the eve of halloween. Those will be the ones we use to teach Maeve about this fantastically spooky holiday and gorgeous season (of the redhead).

Besides, truth be told, I cannot imagine chopping up a huge pumpkin right now. That sounds a bit like work and I do not have the energy. Lately, I begin my day with grand plans about elaborate or even minimally complicated meals for dinner. I think about the various places I can go to pick up ingredients or where I can stop in between naps and such in order to find just what I need. As the light fades throughout the day, however, I amend my plans repeatedly until I’ve pared down dinner to the simplest thing possible. It’s funny how the changing light will do this to me. Every year, I find the early onset of darkness to be sort of a roadblock to meal planning and preparation. This year is no exception. With the little one in tow each day, my meal planning isn’t anything to admire or even detail much further.

Thus, I’m so thankful for this great simple recipe for pumpkin soup and for these mini pumpkins, which were a breeze to prepare. Aren’t they adorable?  Of course, you might think pumpkin bowls a bit silly. If so, you can certainly forgo that step. I wouldn’t blame you. You can use the darkness as an excuse. I know I do.

Plop a bowl of this in front of me with a crusty loaf and some gruyere or other nutty cheese and I’m totally happy.

I hope you enjoy it and all the season has to offer. I’m curious, though, does the changing light affect your kitchen dreams too?

Curried Pumpkin Apple Soup

1 cup chopped yellow onion (about 1/2 of a medium onion)

1 tablespoon olive oil

2 cups finely diced Granny Smith apples, cored and peeled, (about 2 medium apples)

1 teaspoon curry powder

2 cans organic pureed pumpkin (30 ounces total)

4 cups low sodium chicken broth (substitute vegetable broth)

1 cup sour cream (optional)

1 tablespoon fresh diced chives (optional)

Salt, freshly cracked pepper to taste

Heat the olive oil in a stockpot over medium heat. Add the onions and cook until soft, about 5 minutes.  Add the apples and curry powder. Stir and cook for another 2 minutes. Then add the pumpkin and broth.  Stir to mix completely. Bring the mixture to a boil over high heat.  Reduce the heat to a simmer and cook for about 10- 15 minutes more.

Puree the soup in a blender in batches and return to the stockpot to keep warm. Season with salt and pepper.  Serve warm with chives and dollops of sour cream.

Note:  The recipe makes 6 servings.

Mini Pumpkin Bowls

6 mini pumpkins or squash such as Baby Bear, Munchkin, Jack Be Little, Gold Nugget, or Wee-B-Little, 6 to 8 oz. each

About 2 tsp. olive oil

Salt and pepper, to taste

Preheat oven to 400°. If needed, cut a thin slice from bases of pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper. Bake until tender when pierced, 40 to 45 minutes.

Cut off lids about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, line it with a piece of foil.

Source for the pumpkin bowl recipe: Sunset Magazine

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  • October 12, 2011 - | Permalink

    1) That pic of your husband and Maeve in the middle of all of those pumpkins is of the best ever,
    2) oh my! yesterday evening I was thinking about pumpkin soup presented in a small pumpkin!! Wonderful! Now I’ve got your recipe to make it :)

  • October 12, 2011 - | Permalink

    This soup looks great- cannot wait to try it! And yes, with the evenings creeping up faster- it’s harder to get everything done. But soups are great- if there is enough left over from the night before, right?

  • October 12, 2011 - | Permalink

    I love those pumpkin fields! I wish we had those here…

    A great soup. Warming and divine tasting, I’m sure! That combination is just perfect.



  • October 12, 2011 - | Permalink

    Mmm this sounds awesome! Thanks for another great recipe :)

  • October 12, 2011 - | Permalink

    Pumpkin soup is a fav in the Roy house. Love this recipe – thanks!

  • October 12, 2011 - | Permalink

    I’ve got three cans of pumpkin just waiting for a pumpkin soup recipe. Soup’s on!

  • October 12, 2011 - | Permalink

    You certainly know how to capture fall. I love those little pumpkin bowls and oh my, that soup! Your pumpkin patch trip looks adorable and I love your new bangs :) Love it all.

  • October 12, 2011 - | Permalink

    Love the pumpkin bowls and I’m sure I would love the soup! Looks great!

  • October 12, 2011 - | Permalink

    alright, that wagon full o’ veggies is just about the cutest thing i’ve seen all week. well, apart from that little red head. she’s a keeper, robin. as if you didn’t know :)


  • October 12, 2011 - | Permalink

    oh delicious! so excited about this! I’ve been pumpkin-ing it two weekends in a row and I was running out of ideas. You can’t ever have too much pumpkin! and your little boy is looking so gorgeous!

  • October 13, 2011 - | Permalink

    Oh I envy you!. We can´t find such a beautiful pumpkins in here, we have the loooong ones which are excellent for cream soups but those are adorable, even for decorations.
    Kisses to Maeve, she´s gorgeous.
    Love from the north of Spain

  • October 13, 2011 - | Permalink

    With pumpkins flooding almost every market and produce stores — we can have pumpkin dishes everyday! No doubt! It is officially autumn. Soup of course, is a staple. I love that your pumpkin soup recipe is very easy, but is not short in flavor!

  • October 13, 2011 - | Permalink

    I love pumpkin soup..yours looks just beautiful and I love that it can be so easily enhanced with whatever suits your fancy. Love the pumpkin patch photos- very cute!

  • October 13, 2011 - | Permalink

    Lovely photos! I could look at pics of kids in a pumpkin patch (mine, yours…) all day. I finally got myself replenished with canned pumpkin, so I am good to go on all these great pumpkin recipes on your site!

  • October 14, 2011 - | Permalink

    The picture warmed me up. :)
    YOu are right, changing or decreasing light makes me wanna do only quick easy simple things like stews, soups, slow cooker etc. During summer, since there is more light, you get energized and feel like you can accomplish much more (which I learned to be false but still time to time, I get it done:))

  • October 14, 2011 - | Permalink

    I just loved the picture of the soup in the pumpkin and the one with Maeve and the little wooden wagon.

  • October 17, 2011 - | Permalink

    Aw lovely! So perfect for fall especially now that the weather is finally turning!

  • October 18, 2011 - | Permalink

    super cute family pumpkin pics :) and this soup sounds perfect for this cool weather.

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