Pumpkin Apple Curry

Nothing could stop Chef Ken from making Pumkin Soup on October first. Nothing.

Good news is, he’s sharing his long-time favorite Pumpkin Apple Curry soup recipe with the world, so enjoy!

Ingredients/ What you’ll need:

·       1 teaspoon EVOO

·       16 cups | cubed fresh raw pumpkin

·       2 Apples peeled and cubed

·       2 med-large onions rough chopped

·       1 ½ cups coconut milk

·       11 cups chicken stock

·       1 heaping tablespoon yellow curry

·       6-8 cloves pureed garlic

·       1 teaspoon black pepper

·       1 teaspoon fresh thyme

·       4 large fresh sage leaves

·       (White wine optional)

·       Salt to taste

Step 1: Gather your ingredients.

Step 2: In a large stock pot, heat oil & saute cubed pumpkin. After all pumpkin is coated in oil, add in apples.

Step 3-4: Add in Onions, curry, chicken stock, garlic puree, coconut milk, black pepper, thyme & sage.

Step 5-6: Bring mixture to a gentle boil and cook until everything is fork-soft. Puree until smooth- you should have a thick consistency. Season with salt & pepper to taste.

Optional: Garnish with herbs, roasted pumpkin cubes, pumpkin seeds, pumpkin oil- or if you are feeling really wild, a few lumps of warmed jumbo crab meat. Enjoy!