Curried Pumpkin Soup

In the fall, when your body seems to need more vitamin A, I serve plenty of squash and pumpkin dishes. This soup is particularly good for vegetarian meals and blends nicely with Indian or Middle-Eastern foods. If you prefer to use fresh pumpkin or variety squashes, go ahead. You will need to cook the raw vegetable in the broth until it is tender, and then you'll need to purée the mixture before proceeding.


Yield: 4-6 servings

Heat half of the oil in a large pot, and gently sauté the onion until translucent but not brown. Add the apple and sauté until soft. Add the curry powder and cook for 2 minutes. Add the stock and pumpkin. Simmer for 5 minutes.

In another pot, heat the remaining oil, stir in the flour, and cook for a minute. Then whisk in the milk or pareve creamer. Cook until the mixture thickens slightly. Blend the two mixtures, adjust the seasoning, and serve with the toasted pine nuts. You can add more curry or some hot paprika if this is not spicy enough for you.

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