Betsy's butternut squash soup recipe makes for the perfect Fall appetizer, lunch, or dinner. Thanks to Betsy's Best Cardamom Cashew Butter the soup is loaded with flavor and the nutrients to satisfy. The "Nutty" topping adds a nice crunchy contrast to the creamy...read more
What’s not to like about Betsy’s Best pumpkin curry soup? A simmering soup with scrumptious flavor, pumpkin and sunflower seed butter in an Indian curry makes a delicious combination. This filling pumpkin peanut butter curry soup recipe is loaded with beta carotene and fiber and will fill you up with flavor. We promise! You’ll taste the difference!
2 Tbsp olive oil (or coconut oil)
1 small yellow onion, chopped (about ¾ cup)
2 garlic cloves, chopped
1 apple, cored and cubed
3 Tbsp Thai red curry paste
2 cups vegetable stock
1 cup water
1 (15 oz.) can pumpkin puree
Sea salt, to taste
Fresh black pepper, to taste
Fresh parsley for garnish
Step By Step Pumpkin Curry Soup Recipe Directions:
Step 1: Heat oil in large saucepan over medium heat. Add onion and cook until tender but not brown (about 5 minutes).
Step 2: Add garlic, apple and curry paste. Cook until the curry paste is very fragrant, stirring constantly, about 3 minutes.
Step 3: Increase to high heat. Add stock and water. Once the liquid boils, reduce heat to medium-low, and partially cover the pan.
Step 4: Let soup cook until apple is very tender, about 10 minutes.
Step 5: Remove pan from heat and let cool slightly. Stir in pumpkin and Betsy’s Best Gourmet Seed Butter.
Step 6: Working in batches, transfer the soup into a blender and puree until smooth, about 1 minutes.
Step 7: Season with salt and pepper.
Step 8: Garnish with parsley.
Step 9: Enjoy!
Yields 4 servings.
Betsy’s creamy pumpkin curry soup has a special flavor, making it a unique dish that your family will love. So, as the frost hits the pumpkin bring out this fall recipe and enjoy the flavors of the Fall season. Please let us know what you think in the comments below!
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