The perfect winter soup! It reflects the autumn leaves and the chill in the air. High in vitamin C, pumpkin is also a great immune system builder for cold and flu season.
Makes 6 servings
2 tablespoons butter
2 Granny Smith apples, peeled, cored, and roughly chopped
1 onion, roughly chopped
2 cups pumpkin or butternut puree
1 tablespoon curry powder
1 tablespoon dark brown sugar
3 cups vegetable stock
½ cup dry white wine
1 ½ cups almond milk
Salt and freshly ground black pepper, to taste
2 tablespoon, toasted pumpkin seeds
In a large pot, add the Earth balance and melt over medium heat. Add the apples and onion. Cook until the onion is soft, about 8 minutes. Add the pumpkin puree, curry, and both sugar, and cook 2 minutes. Add the stock and wine. Increase the heat to medium-high and bring to a boil. Then reduce the heat to low, partially cover, and cook about 20 minutes. Remove from heat and transfer half of the soup to a food processor or blender. Let it sit 10 minutes to cool. Keep the remaining soup in the pot and set aside to cool. Puree the soup in a blender or food processor until smooth. Pour into a large bowl. Transfer the remaining soup to the blender or food processor and puree until smooth. Return all the soup to the pan and cook gently over medium-low heat until heated through. Pour in the milk and stir until hot. Add the salt and pepper, to taste. Garnish with the pumpkin seeds.
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