Curried Pumpkin & Apple Soup

This recipe comes from FamilyFun.com. If you want to print it neatly go to the link at the bottom of the post. The website won't have freezing instructions though, I added those.

I love curry, pumpkin, and apples, so how could I go wrong with this soup? This is one that only I have tried (while cooking), because it's still in the freezer, but I'm thinking I'll serve it with some else, maybe a "fancy" grilled ham and cheese sandwich, because it's not real substantial. The website suggests serving it as a first course with a meal, which is a great idea, but they are very incorrect if they think I'm going to serve a meal with more than one course - unless you call a sandwich a course. Oh, and just a warning, if you taste it halfway through cooking (as in before you add the honey) it will be gross. But it's great in the end!

Photo from FamilyFun.com

Curried Pumpkin-Apple Soup

INGREDIENTS

• 2 TBS butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 large apple, peeled, cored and chopped (I used Gala. It was the only one on sale.)
• 2 tsp mild curry powder
• 3 cups chicken broth
• 1 1/2 cups solidly packed pumpkin mash or canned pumpkin
• 1/4 tsp salt, plus more to taste
• 1 whole bay leaf
  
• 1/3 cup heavy cream
• 2 or 3 TBS honey or maple syrup
• Sour cream and chives, for garnish (optional)

INSTRUCTIONS

Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally. After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more.

TO FREEZE

Cool soup. Divide into labeled freezer bags and freeze. On serving day thaw and reheat on stovetop. Serve garnished with sour cream and chives, if you like.

Printable version of Curried Pumpkin-Apple Soup on FamilyFun.com.