Recipe: Curried Pumpkin Soup

Ingredients:

3T Earth Balance Spread

2 Granny Smith Apples (peeled, cored, and chopped)

1 onion (chopped)

2 c Pumpkin Puree (NOT pumpkin pie filling-just the canned pumpkin)

1T curry powder

1T brown sugar

3 c vegetable stock

1/2 c white wine (i used cooking wine)

1.5 c almond milk (I used coconut milk)

S/P to taste

2T toasted pumpkin seeds, for garnish

*NOTE* The original recipe also calls for 1/4 evaporated cane sugar-I found the soup WAAAY too sweet this time.  Flavor was great, but it was super sweet.  I couldn't eat another serving.  I will not use sugar in it all all next time!!!

Directions:

-Melt butter over medium heat.  Add apple and onion.  Cook until soft (About 8 minutes)  Add pumpkin puree, curry, and sugar.  Cook 2 minutes.

-Add stock and wine.  Increase heat and bring to boil.  Reduce to low, partially cover, and simmer 20 minutes.  

-Remove from heat, transfer half of soup to blender/food processor.  Pour in bowl, and blend remaining soup.  Bring back to pot when all soup is blended.  Add milk and heat.  

*Instead of burning my hand off trying to remove soup and use the food processor, I just used my immersion blender!  This will save time and pain! LOL

-Pour into serving bowls and sprinkle with pumpkin seeds (pepitas).  Was great served with French bread!