Ingredients
4 tablespoons vegetable or chicken broth
1 cup onion, chopped
2 apples, peeled, cored, coarsley chopped
5 cloves garlic, crushed
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
2 cups broth
1-1/2 cups apple cider
2 cups pureed pumpkin (buttercup squash can also be used)
1 cup ligh tcream or 1% milk
1/4 teaspoon maple syrup
1 cup fresh or frozen greens, chopped (kale, collards, spinach)
Directions
In large saucepan, heat 4 tablespoons of broth. Add onions, apples and garlic. Sauté until soft, about five minutes. Add spices, cook for one minute. Add broth and cider. Boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin, cream/milk, and syrup. Cook for five minutes. In batches, purée in a blender or food processor. Return to saucepan, add chopped greens, and heat until warm.
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