Pumpkin apple soup, curried
Two fall favorite ingredients to warm your belly
2 medium sweet apples, peeled and coarsely chopped
1 medium onion, chopped
2 tablespoons ghee
3 garlic cloves, minced
2 to 3 teaspoons curry powder
1 can (15 ounces) pumpkin
4 cups vegetable broth
1 cup cashews, soaked
Salt to taste
Fresh cilantro leaves, optional
In a large saucepan, saute the apples and onions in ghee until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cashews; heat through (do not boil).
Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. Garnish with cilantro if desired