PUMPKIN CURRY SOUP (WITH VEGAN OPTION)

Pumpkin Curry Soup (with Vegan Option) image

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 12

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2 tablespoons butter (can substitute olive oil)
1/2 medium onion (diced (about 1 cup))
1 cup chopped celery (about 3-4 stalks)
1/2 large tart apple (like Granny Smith, peeled and chopped (about 3/4 cup))
2 teaspoons curry powder
2 1/2 cups vegetable broth
1 15-ounce can pure pumpkin puree (or about 1 1/2 cups)
1/4 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 bay leaf
1/3 cup heavy cream (can substitute canned coconut milk)
2 tablespoons honey (can substitute pure maple syrup)

Steps:

Place a large pot over medium heat. Add the butter or oil. When melted (or hot), add the onion, celery, and apple. Saute at medium heat until onion is translucent and beginning to brown, about 10 minutes.
Add the curry powder and cook, stirring frequently, for another couple of minutes.
Enjoy how yummy your kitchen is smelling.
Add one cup of the vegetable broth. Remove from heat and let cool a bit until it's safe to handle. Puree until smooth by using either an immersion blender right in the pot or a blender. Add pumpkin and blend again until smooth. Return to the pot.
Add the remaining broth, salt, pepper, and the bay leaf.
Return to medium heat. Cook, stirring occasionally, until the soup returns to a boil. Reduce heat and simmer for 5-10 minutes, stirring frequently.
Add the honey (or pure maple syrup) and the heavy cream (or coconut milk). Bring back to a simmer and cook for another couple of minutes, stirring frequently.
Taste and add additional salt and pepper if desired. Serve.