Start to fiinish: 30 min | Serving size: 11.3oz
1.5 cups chopped, peeled apples
1 cup chopped onion
1/4 cup dry sherry, apple juice, or water
1.5 tsp curry powder
15 oz pure pumpkin (canned)
14.5 oz reduced sodium chicken broth
3/4 cup evaporated skimmed milk
1/4 cup creamy peanut butter
3/4 tsp salt
In a large saucepan, combine apple, onion, and sherry over medium-high heat. Stir occasionaly until onion is soft and most of the sherry evaporates from the pan. Cook for about 8 min. Add curry powder and sturr until fragrent, about 30 sec. Stir in pumpkin, broth, and peanut butter. Cover pan, bring to boil, reduce head and simmer gently for about 10 min. Stir in milk. Remove from heat to cool. Once the soup has colled, pour the mixture into blender or food processor until smooth. Warm on the stove or in the microwave before serving. Garnish as desired.
