Apple Pumpkin Soup

• 1/4 cup water
• 1 small onion, chopped
• 1 teaspoon minced fresh ginger root
• 3 cups water
• 3 tablespoons Dr. Fuhrman's VegiZest
• 2 medium apples, peeled, cored and diced
• 1 1/2 teaspoons curry powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg, or more to taste
• 1 15-ounce can solid-pack pumpkin
• 3/4 cup raw cashews, reserving 1/4 cup for garnish
• 1/4 cup soy milk
• 4 packed cups organic baby spinach

1. Saute water, onion, and ginger in medium saucepan until soft.
2. Combine water & VegiZest with a wire whisk. Add along with apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.
3. Stir in pumpkin until smooth and heat another ten minutes.
4. In a blender, puree half of the mixture along with the cashews until smooth and return to the pan.
5. Stir in soy milk and spinach. Allow spinach to wilt and serve with reserved chopped cashews sprinkled on top.
6. Note: This is a light and rather elegant soup that makes a great fall dish.

water, onion, fresh ginger root, water, dr, apples, curry powder, cinnamon, nutmeg, solidpack pumpkin, cashews, soy milk, baby spinach

Taken from www.epicurious.com/recipes/member/views/apple-pumpkin-soup-50167943 (may not work)