Ingredients:
4 Macintosh apples - peeled, cored and chopped
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can pumpkin puree or (better yet fresh)
4 cups vegetable broth
1 cup water (optional)
Directions:
| 1. | Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant. |
| 2. | Stir in apples, pumpkin, broth, and water. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally. |
| 3. | Puree soup in a blender, be careful it's hot. |
| 4. | Return soup to saucepan; reheat, covered, over low heat. |
5 servings
120 cal, 2g protein, 9g fiber, 18g sugar (from just the apples)
I serve this with tofu croutons, 1/5 a package per serving
130 cal, 14g protein
Total 250 calories, 16g protein
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