Pumpkin Curry Soup

• 4 tart green apples, peeled, cored, and chopped
• vegetable cooking spray
• 1 onion, finely chopped
• 2 teaspoons garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 15 oz. can pumpkin puree
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon white sugar

1. In a large Dutch oven or stockpot sprayed with cooking spray, cook onion over medium-high heat until translucent, about 3 minutes.
2. Add apples and cook 5 minutes.
3. Stir in curry powder and cumin and cook 30 seconds.
4. Add remaining ingredients and bring mixture to a boil.
5. Reduce heat and simmer 30 minutes, or until apples and onion is tender.
6. Puree soup in batches in a blender until smooth.
7. Return to heat and bring back to a simmer. Serve ho

green apples, vegetable cooking spray, onion, garlic, curry powder, ground cumin, pumpkin puree, chicken broth, water, white sugar

Taken from food52.com/recipes/38665-pumpkin-curry-soup (may not work)