2 1/2 cups solid pumpkin, fresh or canned (roast if using fresh pumpkin)
Roast Pumpkin with Blood Orange Olive Oil in the oven until tender; roasting adds flavor and locks in nutrients that boiling takes out
1 yellow onion, chopped
1 Golden delicious apple, chopped into cubes
2 1/4 cup chicken broth
2 cups half and half
1 tsp curry
1/2 tsp salt
Sour cream - optional
Pumpkin seeds - optional
Put chopped onion and apple in sauce pot, add 1 1/4 cup chicken broth. Cook until tender. Bring to a boil, cover and reduce heat. Process onion mixture and pumpkin in a food processor or with a hand blender. Process until smooth.
Return mixture to sauce pan and add 1 cup chicken broth, half and half, curry and salt. Cook on medium heat until soup simmers. Serve warm, topping soup with sour cream and spicy seeds.
*Recipe adapted from Southern Living Christmas 2001