A delightful and creamy spiced pumpkin soup with a hint of apple, perfect for cozy evenings.
Heat the butter in a large pot over medium heat.
Use unsalted butter to control the saltiness of the soup.
Add the chopped onion and garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder, cumin, coriander, and cayenne pepper, and cook for 1 minute to release their aroma.
Toasting spices enhances their flavor.
Add the diced pumpkin and apple, and mix well to coat with the spices.
Cut the pumpkin and apple into similar-sized pieces for even cooking.
Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer until the pumpkin is tender, about 30 minutes.
Cover the pot partially to retain the liquid while allowing some evaporation.
Blend the soup until smooth using a hand blender or in batches with a countertop blender.
For safety, let the soup cool slightly before blending.
Stir in the lemon juice and adjust the seasoning with salt and pepper.
Taste the soup before adding more seasoning to avoid over-salting.
Serve the soup hot, garnished with parsley and a dollop of sour cream.
Serve with crusty bread for a complete meal.
