Pumpkin Curry Soup

Just like that, it's soup weather! This past weekend we had our last big outdoor hurrah and much to my surprise, the soup that I thought would have a few takers was scraped clean! This pumpkin curry soup with apples, potatoes, shallots and onion was the perfect offset to the cold weather. So full of fall flavors, it hit exactly the right spot!

Pumpkin Curry Soup

2 tablespoon olive oil
1 onion, sliced
4 shallots, sliced
2 garlic cloves, minced
1 honeycrisp apple, peeled and diced
1 red potato, peeled and diced
2 tablespoon curry powder
1 tablespoon cumin
1/2 tablespoon kosher salt
1 teaspoon red pepper flakes
4 cups pumpkin puree
4 cups vegetable stock
1/2 cup cilantro

Heat the olive oil, and add onion, shallots and garlic. After a few minutes, add apple and potato to pot. Add curry powder, cumin, salt and red pepper. Allow to saute until onions are translucent and potatoes are soft. Stir in stock and pumpkin puree, and mix in cilantro. Lower heat and let simmer at least 1 hour.

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.

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