Curried Pumpkin Soup

Fall is definitely here, time to pull out rain boots and warmer weather gear.  Leaves on the trees have started to fall and our Thanksgiving holiday is just around the corner!  This is the time of year I start to yearn for anything made with pumpkin or butternut squash.  This soup was so easy to make and wonderfully rich with a bit of a kick.  And I am positive it will freeze well!  This dish gets the thumbs up and best enjoyed on cool October day!

Curried Pumpkin Soup

All recipes.com

4 macintosh apples – peeled, cored and chopped

1 T butter

1 onion, finely chopped

2 cloves of garlic, crushed

1 T curry powder

1 t cumin

1-15 oz can pumpkin puree

4 c chicken broth

1 c water

1 t white sugar

Melt butter in a large saucepan over med high heat.  Add onion, garlic, curry and cumin, sauté stirring often, until onion is soft and fragrant.

Sitr in apples, pumpkin, broth, water and sugar.  Bring to a boil, stirring often.  Simmer for 25 mins, stirring occasionally.

Puree soup in a blender; serve warm.

6 servings/131 calories each

Courtesy of:  Allrecipes.com

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