Last week I spent the week in Philly where Autumn is in full swing. I truly adore ‘Fall’, and it’s one of the things that I miss most about being located on the East coast. San Francisco has it’s own version of ‘Fall’, but it’s not the same as pumpkin-infused, leaf turning experience in the colder parts of the country.
It’s no surprise then that a good chunk of my week in Philadelphia was spent drinking apple cider, leaf-peeping and indulging in pumpkin goods. This little gem-of-a-recipe was something that I thought up after one of my Autumnal adventures around the city. It’s a combo of hearty, sweet and savory, and was a hit with my chief guinea pig (and boyfriend), Ethan.
- 2 tsp curry powder
- 2 tsp olive oil
- 2 cloves garlic
- ½ large onion
- 1 apple
- 2 cup low sodium chicken stock
- 2 cans pumpkin
- 1 cup fat-free plain yogurt
- Salt and pepper
- Core the apple, and dice into small pieces, skin-on.
- Crush the garlic and thinly slice the onion.
- Add the olive oil, garlic, and onion to a medium-large pot.
- Place the pot on the stove, and turn the burner onto medium heat.
- Cook the garlic and onions until softened, stirring occasionally.
- Add the diced apple and curry powder to the pot. Saute for 2-3 minutes until aromatic.
- Pour the chicken stock and canned pumpkin into the pot. Stir to combine the ingredients.
- Season the soup with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low.
- Simmer for 25 minutes on low.
- After 25 minutes, stir the Greek yogurt, and simmer for another 5 minutes.
- Let the soup cool slightly. Pour the soup into the blender. Blend on medium-high until smooth. Alternatively, you can use an immersion blender if you have one.
- Ladle the soup into serving bowls, garnish with cinnamon and enjoy!