- 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 chicken broth
- 1 cup water
- 1 teaspoon white sugar
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.
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