2014-09-02 14.40.19


2 Tbsp. (15mL) vegetable oil (canola, sunflower, olive)

1 medium sweet white onion (chopped)

2 cloves garlic (finely chopped)

1 Tbsp. curry powder

1 small pumpkin (about 3 cups cubed)

1 medium apple (peeled, cored, and chopped)

1 L chicken or vegetable broth

1 Tbsp. firmly packed brown sugar

½ super chili pepper or other chili (finely chopped)

½ Tsp. of ground black pepper


Step 1

Wash pumpkin, poke all over with fork, and microwave on high for 5 min to soften pumpkin.

Remove from microwave, cut in half, remove seeds and pulp.

Peel and chop into 1 inch cubes. – set aside 

pumpkin  chopped

Step 2

Sauté onion, garlic, chopped chili, and apple in a heavy duty pot over medium heat, with oil until onion is tender – about 5 min.

Step 3

Add curry powder, ground pepper – stir for 1 min.

Step 4

Add vegetable or chicken stock, brown sugar, and cubed pumpkin. Bring to a boil on high heat. Reduce heat and simmer, covered, stirring occasionally for approximately 10 minutes, or until pumpkin is soft and a fork can be inserted easily.

stock  final

Step 5

Purée with an immersion blender or in batches with a traditional blender.

Garnish with parsley to serve, if desired.

Makes approximately 6-8 servings.