Curried Pumpkin Apple Soup

3 tb Olive oil

1 Clove garlic, mashed

1 1/2 c Chopped onion

1 Large apple, peeled/chopped

1 tb Curry powder

2 c Pumpkin puree

4 c broth

1 c Milk (I use 2% milk)

Salt and pepper Heat olive oil in 6 qt. saucepan. Saute garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8. I haven't tried it yet, but I'll bet a chopped carrot could be added also. Judy Hayes e-mail: jehayes@ucdavis.edu Center for Higher Education San Ramon, CA 94583