Curried Pumpkin-Apple Soup
1/4 cup butter
1 clove garlic
1 onion
1 leek
1 large apple, peeled and chopped
1 tbsp curry powder
2 cups chopped fresh pumpkin
4 cups stock (1 use chicken stock)
1 cup whipping cream
salt and pepper
apple wedges
Melt butter in saucepan. Saute garlic, onion, leek and apple. Stir in curry powder and cook for 1 minute, stirring constantly.
Add pumpkin and stock. Bring to boil, stirring occasionally. Reduce heat and simmer until veggies are tender.
Puree all in blender or food processor. Return to saucepan and stir in all of cream but 2 tablespoons. Season with salt and pepper.
When serving garnish with fresh apple wedges, and pour a bit of cream over top. Looks pretty! Serves 6-8.