Pumpkin Soup

from Dorothy Liu

adapted by Carol Hutchinson

makes 8  3/4-cup servings

1 15-ounce can of pumpkin (don't use pie filling!)

32 ounces chicken or vegetable broth

4 tablespoons curry powder

1 teaspoon cumin

1/2 teaspoon ground cloves

1 medium apple, chopped (Granny Smith is best)

1 medium onion, chopped

salt and pepper to taste

optional garnishes*

Sauté the apple and onion with some chicken broth until softened.

Add the pumpkin and rest of the broth and cook on low heat until heated through.

Add the curry powder, cumin and cloves, salt and pepper to taste. Once the flavors have melded (about 10 to 15 minutes), put it in a food processor and blend until smooth. Add more broth if it is too thick.

* roasted pumpkin seeds, sunflower seeds, pistachios, yogurt, Mexican crèma or sour cream, chopped chives

Squash or sweet potatoes can be substituted for pumpkin.