Curried Pumpkin Soup

This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Ingredients

• 4 Macintosh apples - peeled, cored and chopped
• 1 tablespoon butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 (15 ounce) can pumpkin puree
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon white sugar

Steps

1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
2. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
3. Puree soup in a food processor or a blender.
4. Return soup to saucepan; reheat, covered, over low heat.