Saturday, October 27, 2007

Curried Pumpkin Soup

4 Macintosh apples: peeled, cored and chopped
1 Tbs butter
1 onion, finely chopped
2 cloves garlic, crushed
1 Tbs curry powder
1 tsp ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water

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, and water. 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, in small batches.

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

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