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!!!
-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!