Curried Pumpkin Soup recipe

6 servings

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

Melt butter in a large saucepan over medium heat.

Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.

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.

Puree soup in a food processor or a blender.

Return soup to saucepan; reheat, covered, over low heat.