Curried Pumpkin Soup

• 4 mcintosh apples, peeled and chopped
• 1 tablespoon butter or 1 tablespoon margarine
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon curry powder
• 1 teaspoon cumin, ground
• 1 (14 ounce) can pumpkin puree
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon white sugar
• sour cream or yogurt

1. Melt butter or margarine in a large saucepan over medium heat.
2. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.
3. Stir in apples, pumpkin, broth, water, and sugar.
4. Bring to a boil, stirring often.
5. Cover, and reduce heat to low.
6. Simmer for 25 minutes, stirring occasionally.
7. Puree soup in a food processor or a blender.
8. Return soup to saucepan; reheat, covered, over low heat.
9. Ladle soup into bowls, and swirl a little sour cream or yogurt in the center of each bowl.

apples, butter, onion, garlic, curry powder, cumin, pumpkin puree, chicken broth, water, white sugar, sour cream

Taken from www.food.com/recipe/curried-pumpkin-soup-2570 (may not work)