Ingredients
1-2 tbsp olive oil
1 tbsp butter
1/2 onion, chopped
3 cloves garlic, sliced
10-12 baby carrots, chopped (or 1-2 large carrots)
2 medium sized apples, sliced thinly (try using one tart apple like a granny smith and one sweet apple like a golden delicious)
1 1/2 tbsp curry
1/2 tsp cumin
1 tsp coriander
1/4 tsp red pepper flakes
salt
pepper
1 1/2 cups pureed pumpkin
2-3 cups chicken broth
Preparation
Pureed pumpkin (can be done in advance): Cut your pumpking in half. Scoop out the seeds and goop. (Save the seeds for roasting with salt on a cookie sheet!) Place the pumpkin halves skin side up in a roasting pan. Cook in 325 degree oven for 1 hour or so until a fork goes into the pumpkin meat easily. Scoop out the pumpkin and puree in a food processor.
Soup: Sautee the onion, garlic, carrots and apples in the olive oil and butter in a large sauce pan. When the onions and garlic a becoming translucent, add the spices and salt and pepper. Add more red pepper flakes if you prefer a really spicy soup. Continue sauteeing until the carrots and apples turn soft.
Add the pureed pumpkin and chicken broth and stir. Let simmer for 10-15 minutes, stirring occasionally.
Pour soup into a blender and puree. Return the soup to the stove and simmer for 5-10 more minutes. If your soup is too thick, add more chicken broth and simmer until the soup is heated through.
Grated parmesan is good sprinkled on top.
