curried pumpkin apple soup

This is the quintessential Fall soup! I first had this soup at the school I used to teach at during a staff appreciation lunch. Later that day the poor secretary was flooded with recipe requests.
Micah and I adore a big bowl full but my boys prefer it as a dipping sauce for toasted bread.

2 medium golden delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only), sliced
3 garlic cloves, minced
2 tablespoons butter
3 heaping teaspoons of curry powder
1 can (15 ounces) solid-packed pumpkin
4 cups chicken broth
1 cup heavy cream
salt to taste

1. In a large saucepan, sauté the apples, onion, leek, and garlic in butter until tender. Add curry; cook and stir for 1 minute.

2. Add pumpkin and broth; bring to boil. Reduce heat; cove and simmer for 20 minutes. Remove from heat; cool slightly.

3. In a blender, process soup in batches; return all to the pan. Stir in cream; heat through. Season with salt.

Serves 8


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