1 1/2 cups chopped, peeled apple
1 cup chopped onion
1/4 cup dry sherry, apple juice or water
1 1/2 teaspoons curry powder
1 can (15-ounce) pure pumpkin
1 can (14-1/2 ounce) reduced-sodium chicken broth
3/4 cup evaporated skimmed milk
1/4 cup creamy peanut butter
3/4 teaspoon salt
Garnishes (optional): Chopped peanuts, chopped red-skinned apple, fresh cilantro and/or hot pepper seasoning.
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