Yesterday afternoon, I decided it was time to put away my Halloween decorations, which consisted of 2 candles and the last little pumpkin from one of my veggie baskets. It was a tiny pumpkin – so cute!
While pondering, “Is it too early for Christmas decorations?” I decided to make a bit of soup with this itsy bitsy, teeny weeny pumpkin. The Christmas decorations are on hold until at least next weekend when I will, no doubt, ask myself the same question once again.
Boy, oh, boy! Did I end up making a fantastic soup. The other week, my Mom was looking through the Gazoo and found some pumpkin recipes. Mom doesn’t like curry so she made a face at the pumpkin soup with curry but I was intrigued. I had a quick look at the recipe… interesting…
I regret not taking a photo of this soup in process but, alas, you all know what these things look like.
Goosekeeper’s Curried Potato Pumpkin Apple Soup
- 1 small onion, chopped
- 1 stalk of celery, chopped
- 1 carrot, chopped
- pumpkin, peeled, guts removed and cubed <– I’d say my tiny pumpkin yielded about 1 1/2 cup of pumpkin cubes
- 1 small apple, peeled, cored and cubed
- 6 small potatoes, peeled and cubed
- 1/2 to 1 tsp curry powder, to taste
- 1/8 to 1/4 tsp cayenne, depending on how hot you want it
- 1/4 tsp dried ginger, though I’m sure fresh would be better but I didn’t have any
- 3 cups homemade chicken broth