Quick And Easy Pumpkin Soup

Makes 6 servings
Prep: 5 minutes.
Cook: 25 minutes.

1 tablespoon butter
1 large onion, chopped
1 1/2 teaspoons curry powder
1/8 teaspoon crushed red-pepper flakes
2 Granny Smith apples, peeled, cored and diced
1 1/2 cups solid-pack pumpkin
2 cans (13 3/4 ounces each) chicken broth
1/2 cup water
2/3 cup half-and-half OR: heavy cream

Heat butter in large saucepan over medium heat. Add chopped onion and
saute minutes or until softened but not browned.
Stir in curry powder and crushed red pepper flakes. Add apples and
continue cooking for 10 minutes longer.
Add pumpkin, chicken broth and water; stir to combine. Cook 5 minutes.
Remove from heat.
Puree in a blender or food processor until smooth, working in batches.
Return to saucepan. Bring to boiling. Lower heat as soon as the soup
reaches boiling. Simmer 2 to 3 minutes to blend flavors. Just before
serving, stir in half and half or heavy cream.

Source: Family Circle

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