Curried Pumpkin Soup

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This is a very tasty soup that keeps up to 3 days in the fridge, and freezes well. When you ladle this soup into individual bowls, swirl a dollop of sour cream or yogurt into the soup.

Ingredients

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 oz.) can pumpkin puree
4 C. chicken broth
1 C. water
1 tsp. white sugar

Directions

Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin. Sauté, stirring often, until onion is soft and fragrant. Stir in apples, pumpkin, broth, water, and sugar. 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. Return soup to saucepan; reheat, covered, over low heat.