Apricot And Cucumber Soup

• 6 ounces apricots dried
• 1 1/2 pints vegetable stock
• 1 each oranges grated, juiced
• 1 medium cucumbers
• 1 medium onions chopped
• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 1 x salt and black pepper
• 2 tablespoons pepitas (pumpkin seeds) to garnish

1. Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.
2. Add the orange juice and simmer for 45 minutes.
3. Cut 8 thin slices from the cucumber and reserve for garnish.
4. Peel and roughly chop the remainder.
5. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice.
6. Stir in the curry powder andamp; chopped cucumber andamp; cook for 2 minutes.
7. Puree the apricots with the stock andamp; the cucumber mixture.
8. Return to the pan and heat gently.
9. Season with salt and pepper.
10. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds.
11. Black rye bread makes a good accompaniment.

vegetable stock, oranges, cucumbers, onions, vegetable oil, curry powder, salt, pepitas

Taken from recipeland.com/recipe/v/apricot-cucumber-soup-39631 (may not work)