Rich Pumpkin Soup With Sautéed Curried Apples

I swore to myself I wasn’t going to make a soup this season. I just don’t love soup, and it gets too complicated too fast for my liking. But then things changed: I got an idea for flavors in my mind and it wasn’t long before I caved. I love how simple the actual “soup” is to make, and the rest is just the cherry on top—a savory, buttery cherry.

Rich Pumpkin Soup With Sautéed Curried Apples

Ingredients(for 2 servings):

• 1 1/3 cups pumpkin puree
• 1/2 cup heavy cream(or coconut milk)
• 1/2 tablespoon white vinegar
• 3/4 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1 tablespoon butter(or Earth Balance)
• 1 apple, diced
• 1 teaspoon curry powder
• Roasted pumpkin seeds for garnish(optional)

To make the body of the soup, simply combine the first six ingredients in a sauce pan and heat over medium until hot.

In a separate pan, melt the tablespoon of butter and add in the diced apple.

Sauté the apple for about 5 minutes until it’s heated through but still has a slight crunch. Flip the pan occasionally for even heating. After 5 minutes, turn off the burner and sprinkle in the curry powder, tossing to distribute it evenly. Serve the hot soup into 2 dishes and spoon on half of the apple mixture on each.

I swore I wasn’t going to make a soup; I’m glad I broke that promise. This was warm and comforting on a cold Autumn night. It even heated up well, too! The next time I talk myself out of something, I just might have to change my mind.