In a large saucepan, combine apple, onion, and sherry over medium-high heat. Stir occasionally, until onion is soft and moist of the sherry evaporates from the pan. Cook for about 8 minutes.
Add curry powder and stir until fragrant, about 30 seconds. Stir in pumpkin, broth, and peanut butter. Cover pan, bring to boil, reduce heat and simmer gently for about 10 minutes. Stir in milk. Remove from heat to cool.
Once the soup has cooled, pour the mixture into blender or food processor until smooth. Warm on the stove or in the microwave before serving. Garnish as desired. Makes 4 1/2 servings.
Nutrition information per serving:
Calories from Fat: 81g
Trans fats: 0g