INGREDIENTS: 4 Macintosh apples - peeled, cored and chopped 1 tablespoon butter 1 onion, finely chopped 2 cloves garlic, crushed 1 tablespoon curry powder 1 teaspoon ground cumin 1 (15 ounce) can pumpkin puree 4 cups vegetable broth (or chicken, if you wish) 1 cup water 1 teaspoon white sugar DIRECTIONS: Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. Stir in apples, pumpkin, broth, water, and sugar. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally. Puree soup in a food processor or a blender. Return soup to saucepan; reheat, covered, over low heat.
