Pumpkin Week: Curried Apple-Pumpkin Soup

I found a yummy-looking collection of pumpkin recipes in the latest issue Prevention magazine. Menu-planning is always kind of a drag around here, so I decided we'd try a healthy week of pumpkin-based dinners. I'll share the recipes and let you know how they fared here at the Haynies'.

First up: Curried Apple-Pumpkin Soup.

You can find the recipe here.

Quick, easy, tasty. We liked this soup! Ours came out a lighter color, probably because we used some pumpkin puree that Julia and I made a couple of years ago for the freezer. I added less water to the recipe because the homemade pumpkin puree is runnier than the kind you buy in the store. I also left out the curry because Mark is not so fond...also because I don't have any curry in the spice drawer...probably because Mark is not so fond...

The recipe says to add honey to taste when serving, but it was plenty sweet and tasty without any added sweetener. It only took a few minutes to put the soup together, and then I let it simmer while I pan-fried some frozen chicken tenderloins.

We also had some of my famous bran muffins. If you haven't tried them yet, the recipe is here. Even if you don't want to make bran muffins, it's fun to click over to The Skinny, the weight-loss blog Katie and I co-authored a couple of years ago. If you're looking for some healthy recipe ideas, the left-hand bar on The Skinny is full of links to healthy recipes.

Stay tuned for more pumpkin recipes, and have a great week!