Apple & Pumpkin Curry Cream Soup

Ben shares his favourite dish from Tweed

This was perhaps my favourite meal whilst in Tweed and couldn't help but take the receipe. Try it, I dare you...

This soup calls for a lot of ingredients, but it's surprisingly simple to make. Apples give it much of its flavour and consistency, while the gentle heat of the curry is perfect on a cool autumn day.

1 Tbsp of vegetable oil
1 Tbsp of butter
1 medium onion, finely chopped
2 medium Granny Smith apples, peeled, cored and diced
2 cloves of garlic, finely chopped
1 1/2 Tbsp mild curry powder
1 tsp of ground cumin
1 tsp of powdered ginger
1/4 tsp ofground cinnamon
3 cups of chicken stock
2 cups of apple cider
1 cup of cocunut milk
2 cups of canned pumpkin puree
1 Tbsp of honey
1 bay leaf
1/2 tsp of grated orange zest
1/2 tsp of grated lemon zest
1/2 tsp of salt
1/2 tsp of ground pepper
Sour cream or yoghurt to taste
Fresh cilantro garnish

Heat a large saucepan over a medium-high heat
Add the vegetable oil and butter
When the butter has melted, add the onion and saute until soft and translucent, approximately 3 minutes
Add the apples and continue to saute for 1 minute
Add the garlic and saute for 3 minutes
Add the curry powder, cumin, ginger, cinnamon and saute for another minute
Add the chicken stock, apple cider, coconut milk, pumpkin puree, honey, bay leaf, orange zet, lemon zest, salt and pepper
Stir well and bring to a boil
Reduce heat and simmer for 30 minutes
Adjust seasoning with salt and pepper
Garnish with a dollop of yoghurt or sour cream and a sprinkling of fresh cilantro

Preparation Time: 30 minutes
Cooking Time: 30 minutes