Spiced cream of pumpkin soup
1 hour
This satisfying soup, with beta-carotene, calcium and vitamin C from the pumpkin and apples, is topped off with healthy fats from the cashews.
Leslie Glover
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Ingredients
Serves: 4
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 4 red apples
- 1 kg butternut pumpkin, peeled and thinly sliced (about 6 cups)
- 1 large baking potato, peeled and thinly sliced
- 2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 cup (250 ml) low-fat milk
- 1⁄4 cup (35g) cashews, roasted and coarsely chopped
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- In large saucepan, heat oil over medium heat. Add onion and, stirring frequently, cook for 5 minutes or until golden brown.
- Peel, core and slice 3 1⁄2 of the apples. Add to pan along with pumpkin, potato, curry powder, ginger and cinnamon. Stir to combine. Add 3 cups water; cover and simmer for 30 minutes or until pumpkin is tender.
- Transfer to food processor and process until smooth. Return to pan, add milk and whisk to combine. Cook over low heat until heated through.
- Meanwhile, thinly slice remaining 1⁄2 apple (unpeeled). Spoon soup into 4 mugs or soup bowls and top with cashews and apple slices.
