Pumpkin apple soup, curried

Two fall favorite ingredients to warm your belly

Pumpkin apple soup, curried
  • 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