Curry Pumpkin Soup

Curried Pumpkin Peanut Soup
found this recipe this fall when we had small pie pumpkins and apple to use up.  Great for fall.
serve 4 220 calories and 12 gm protein and 6 g fiber, 9 gm fat, less with fat free cream.

1 1/2 cups chopped peeled apples
1 cup onion
1/4 c sherry or apple juice
1 1/2 T curry powder
1 can pumpkin, pure or  cooked fresh pumpkin
1 can 14 oz chicken broth, I  use homemade
3/4 c evaporated milk , skimmed- I use fat free half and half
1/4 c peanut butter, creamy
3/4 t salt

In a large stockpot, combine apple , onion, sherry over med high heat
stir occasionally, cook about 8 minutes until onion is soft and liquid absorbed
add curry and stir for 30 sec
stir in pumpkin, broth and peanut butter, cover pan, bring to a boil then
reduce heat and simmer for about 10 minutes, stir in milk or cream
and allow to cool then pour into blender until smooth.  Warm on stove before serving, so not boil
Garnish with pumpkin seeds made from fresh pumpkin...