Creamy Autumn Harvest Soup
Transform those decorative fall gourds into a luxurious, velvety soup that embodies the essence of autumn. This Creamy Autumn Harvest Soup combines the natural sweetness of butternut squash and pumpkin with the tartness of apples, creating a delightful harmony of flavors that's both hearty and satisfying. Perfectly spiced with curry and rounded out with a touch of cream, this soup is ideal for warming up on chilly evenings. Serve it topped with freshly grated parmesan cheese and crunchy croutons for an added touch of comfort. Whether you're using leftover Halloween pumpkins or fresh seasonal produce, this recipe promises a deliciously creamy meal that's as nourishing as it is comforting.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butternut squash
4 cups (cubed)
pie pumpkin
4 cups (cubed)
apples
2 cups (cubed)
vegetable stock
2 cups
chicken stock
2 cups
onion
1 cup (chopped)
curry powder
1 teaspoon
salt
1 teaspoon
sugar
2 teaspoons
heavy cream
1 cup
Instructions
1
Start by peeling and cubing the butternut squash, pie pumpkin, and apples. Chop the onion.
2
In a large pot, combine the cubed squash, pumpkin, apples, chopped onion, vegetable stock, and chicken stock.
3
Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook until the squash and pumpkin are tender, about 20 minutes.
4
Carefully transfer the contents of the pot to a food processor in batches, blending until the soup is completely smooth and creamy.
5
Once blended, pour the soup back into the pot or transfer it to a slow cooker to reheat.
6
Stir in the heavy cream, curry powder, salt, and sugar. Continue to simmer, stirring occasionally, until the soup is heated through and all ingredients are well combined.
7
Taste and adjust seasoning if necessary before serving hot. Garnish with grated parmesan cheese and croutons, if desired.
8
If you're not serving immediately, the soup can be refrigerated for up to three days or frozen for later use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Autumn Harvest Soup?
Creamy Autumn Harvest Soup is a velvety, luxurious meal that combines the natural sweetness of butternut squash, pie pumpkin, and apples with savory stocks and warm spices.
What are the primary ingredients in this soup?
The main ingredients include butternut squash, pie pumpkin, apples, vegetable stock, chicken stock, onion, curry powder, and heavy cream.
How should the squash and pumpkin be prepared?
Both the butternut squash and the pie pumpkin should be peeled and cubed into small pieces before cooking.
What type of pumpkin is best for this recipe?
The recipe recommends using a pie pumpkin for its sweet flavor and smooth texture.
How long does it take to cook the vegetables?
The vegetables and apples should be simmered in the stock for approximately 20 minutes or until they are tender.
How do I make the soup smooth?
Transfer the cooked mixture to a food processor in batches and blend until the soup is completely smooth and creamy.
Can I use a slow cooker for this soup?
Yes, after blending the soup, you can transfer it to a slow cooker to reheat and stir in the final ingredients.
What spices are used in this recipe?
The soup is flavored with curry powder, salt, and a small amount of sugar to balance the tartness of the apples.
Is this soup vegetarian?
This recipe uses both vegetable and chicken stock; however, you can make it fully vegetarian by replacing the chicken stock with more vegetable stock.
Can I make this recipe vegan?
To make it vegan, use only vegetable stock and replace the heavy cream with a plant-based alternative like coconut milk.
How long can I store the leftovers in the refrigerator?
The soup can be safely refrigerated for up to three days.
Is this soup freezer-friendly?
Yes, the soup can be frozen for later use, making it a great option for meal prep.
What are the suggested garnishes?
The soup is excellent when garnished with freshly grated parmesan cheese and crunchy croutons.
How many apples are needed?
The recipe calls for 2 cups of cubed apples.
Why is sugar added to the soup?
Two teaspoons of sugar are added to balance the tartness of the apples and the warmth of the curry powder.
What is the total amount of stock required?
The recipe uses 4 cups of stock in total: 2 cups of vegetable stock and 2 cups of chicken stock.
How much butternut squash is required?
You will need 4 cups of cubed butternut squash.
How much pie pumpkin is required?
The recipe requires 4 cups of cubed pie pumpkin.
When do I add the heavy cream?
Stir in the heavy cream after the soup has been blended and returned to the pot or slow cooker for reheating.
How much onion should I use?
The recipe calls for 1 cup of chopped onion.
Is the soup served hot?
Yes, the soup should be simmered until heated through and served hot.
Can I adjust the seasoning?
Yes, it is recommended to taste the soup before serving and adjust the salt or spices as necessary.
What is the first step of the instructions?
The first step is to peel and cube the butternut squash, pie pumpkin, and apples, and chop the onion.
Why should I blend the soup in batches?
Blending in batches is safer when handling hot liquids and ensures a more consistent, smooth texture.
When do I add the curry powder?
The curry powder is stirred into the soup during the final reheating stage along with the cream and salt.
Does this soup use fresh pumpkin?
Yes, it uses fresh cubed pie pumpkin, but you can also use decorative fall gourds if they are edible varieties.
What is the texture of the soup?
The texture is described as luxurious, velvety, and creamy.
What should I do after blending the ingredients?
After blending, pour the soup back into a pot to incorporate the cream and seasonings and heat it through.
Can I skip the apples?
While the apples provide a signature tartness, you can omit them, though the flavor profile will change.
How much curry powder is needed?
The recipe uses 1 teaspoon of curry powder.