Curried Pumpkin Soup

• 2 tablespoons unsalted butter
• 2 onions, sliced
• 2 leeks, trimmed, cleaned, and thinly sliced
• 1 carrot, peeled and sliced
• 1 Granny Smith apple, peeled, cored, and sliced
• 1 tablespoon mild curry powder
• 1/4 cinnamon stick, 2 cloves, and 3 allspice berries, tied in cheesecloth to make a sachet
• 1 pound butternut squash, peeled, seeded, and sliced
• 1 pound peeled pie pumpkin, sliced
• 1 sweet potato, peeled and sliced
• 6 cups water, preferably spring water
• 1 cup heavy cream
• Snipped chives for garnish

1. Melt the butter in a large saucepan over medium heat.
2. Add the onions, leeks, carrot, and apple and saute over medium-low heat until the onions are translucent, about 15 minutes. Add the curry, spice sachet, and the remaining vegetables. Pour in the water and bring to a gentle simmer, for about 45 minutes, until the vegetables are very soft.
3. Remove the spice sachet and puree the vegetable mixture in a food mill. To give the soup a silky-smooth texture, pass through a fine-mesh strainer. Transfer the soup to a saucepan. Add the cream and taste and adjust the seasoning. Heat gently just until warmed through.
4. Ladle the soup into bowls and garnish with the chives.
5. TO DRINK: Riesling, Pikes Clare Valley

unsalted butter, onions, leeks, carrot, apple, curry powder, cinnamon, butternut squash, pumpkin, sweet potato, water, heavy cream, chives

Taken from www.epicurious.com/recipes/food/views/curried-pumpkin-soup-231144 (may not work)