CURRY APPLE PUMPKIN SOUP
4 apples, peeled, cored and coarsely chopped (Macintosh or Gala Apples work great.)
1 tbsp butter
1 small white onion, minced
2 cloves garlic, finely minced
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
398ml tin pumpkin puree
4 cups chicken or vegetable broth
1 cup apple cider or juice
1 tbsp finely minced fresh thyme or 1 tsp. dried thyme
1 tbsp finely minced fresh sage or 1 tsp. dried sage
2 tbsps hulled pumpkin seeds, roasted
1 cup sour cream or plain yogurt
Melt butter in a large saucepan over medium heat. Add onion garlic, curry, coriander and cumin and sauté, stirring frequently until onion is fragrant and translucent.
Add apples, pumpkin, broth and cider stirring to combine. Bring to a boil continuing to stir. Cover and reduce heat to low and simmer for about 25 minutes.
Let cool and puree soup in a blender or food processor in batches. Return the soup to the saucepan, add the thyme and sage and cook over low heat until heated through. Ladle into individual soup dishes and garnish with a dollop of sour cream or yogurt and toasted pumpkin seeds.