- 1 large onion, diced
- 3 tablespoons olive oil
- 1 apple, washed, cored and diced
- 1 tablespoon good quality curry powder
- 5 cups vegetable, chicken or other stock
- 3 cups pumpkin puree (fresh, frozen or canned)
- 1/2 cup apple juice concentrate, thawed
- 1 cup evaporated skim milk or half and half
- Paprika
Sauté onions in olive oil for about 3 minutes. Add the diced apple and sauté for 2 minutes longer. Sprinkle with curry powder and sauté one minute longer. Remove from heat and set aside.
Put half the onion/apple sauté in a large pot. Add the stock and pumpkin puree. Bring this mixture to a boil, turn down the heat, and simmer gently for about 10 minutes. Stir occasionally.
Meanwhile, put the other half of the apple/onion sauté and the apple juice concentrate in a food processor or blender. Process until smooth. Add to the soup pot. Add evaporated milk and continue cooking until the soup is very hot. Do not boil again.
Serve the soup garnished with a spoonful of the apple/onion sauté and a dash of paprika.
- Yields: 6 servings
- Preparation Time: 25 minutes
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