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A Soup To Warm the Soul
On January 4, 2013 @ 11:50 am In
By Chef Michelle Austin
With cold weather and the holidays upon us, it’s time for more hearty cuisine. One of my favorite wintertime recipes is Spiced Pumpkin-Apple Soup.
Everyone recognizes the flavor profile of pumpkin with the traditional spices of nutmeg and cinnamon as the base for many dishes of the season. My recipe adds a layer of depth with curry, coconut and a tart granny smith apple. If curry and coconut are not for you, then a healthy substitute is plain Greek yogurt or a plain yogurt of your choice.
(Want to try something different? Use butternut squash instead of pumpkin – it’s just as flavorful and the recipe does not change.)
Paired with a simple arugula salad offsets the creaminess. Served with an oven-toasted Parmesan bread balances out the lightly sweet undertone of the soup’s spices.
This soup is simple and perfect for any time of the day. Great for leftovers, too. Happy holidays!
Spiced Pumpkin-Apple Soup
1 small pumpkin (or butternut squash), halved and seeded
2 Granny Smith apples
1 large sweet potato
2 large onions, peeled and quartered
4 garlic cloves
6 cups vegetable or chicken broth
1 teaspoon mild curry powder
1/2 teaspoon of olive oil
1/4 teaspoon chili flakes
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground Chinese 5 spice
Salt and pepper to taste
1 cup coconut milk (or Greek/soy yogurt)
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