Perfect Pumpkin Curry Soup With Garnish

• 3 tablespoons margarine (or butter or olive oil, as your diet dictates)
• 1 cup onion, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon crushed red pepper flakes
• 3 cups vegetable broth
• 1 (15 ounce) can solid pack pumpkin
• 1 cup soy coffee creamer
• 1 apple, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons lemon juice
• 2 teaspoons honey (or agave nectar)
• 1/8 teaspoon cinnamon
• 1 teaspoon chili powder
• 1/2 cup dried cranberries

1. Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
2. Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
3. Add onion and garlic and cook for 3-5 minutes or until tender.
4. Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
5. Add veggie stock and bring to a boil.
6. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
7. Add pumpkin and soy creamer, then cook for 5 minutes.
8. Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
9. Serve warm with a generous spoonful of garnish.

margarine, onion, garlic, curry powder, salt, ground coriander, red pepper, vegetable broth, solid pack pumpkin, soy coffee creamer, apple, red onion, lemon juice, honey, cinnamon, chili powder, cranberries

Taken from www.food.com/recipe/perfect-pumpkin-curry-soup-with-garnish-489683 (may not work)