Curried Pumpkin-Apple Soup

• 1/4 cup butter
• 1 clove garlic
• 1 onion
• 1 leek
• 1 large apple, peeled and chopped
• 1 tbsp curry powder
• 2 cups chopped fresh pumpkin
• 4 cups chicken stock
• 1 cup whipping cream
• salt and pepper
• apple wedges

Melt butter in saucepan. Saute garlic, onion, leek and apple. Stir incurry powder and cook for 1 minute, stirring constantly. Add pumpkin andstock. Bring to boil, stirring occasionally. Reduce heat and simmer untilveggies are tender.

Puree all in blender or food processor. Return tosaucepan and stir in all of cream but 2 tablespoons. Season with salt andpepper.

When serving, garnish with fresh apple wedges, and pour a bit of cream over top.

Serves 6-8.