Pumpkin Curry Soup

I’m pretty sure this soup will impress you, as it did me. This combination of flavors is simply spectacular.

INGREDIENTS:

7 cups                        Cooked pumpkin

2 stalks                      Celery, thinly sliced

2                                  Carrots, peeled and diced

1                                  Onion, diced

2                                  Apples, peeled, cored, and diced or 1 cup plain applesauce

½ tsp                          Fresh ground ginger

1 tsp                           Garlic, minced

4-5 tsp                       Madras Curry Paste

1 tsp Salt, to taste (chicken broth will add salt as well)

½ tsp                          Black pepper

1 cube                       Vegetable or chicken bouillon

4 cups                        Chicken broth (as needed)

1 cup                          Milk or heavy cream (optional)

DIRECTIONS:

• Put all ingredients, except broth and milk, into a large, heavy pot.
• Cover with stock to about 1-inch above the level of the vegetables.
• Bring to a boil then reduce heat and simmer for about an hour, or until all ingredients are soft.
• Purée soup with an immersion blender, in a blender, or in a food processor until completely smooth.
• For an extra smooth soup, press puréed soup through a fine strainer.
• If desired, stir in milk.
• Heat through and serve.