ARMAND'S HARPER VALLEY
FAMILY FARM

Prep: 5 minutes Cook: 25 minutes

1 tablespoon butter
1 large onion, chopped
1 ½ teaspoons curry powder
⅛ teaspoon crushed red pepper flakes
2 Granny Smith apples, peeled, cored and diced
1 ½ cups solid pack pumpkin (remainder of 16-ounce can from above recipe)
2 cans (13 ¾ ounces each) chicken broth
½ cup water
⅔ cup half-and-half OR: heavy cream

Heat butter in large saucepan over medium heat. Add chopped onion and sauté 5 minutes or until softened but not browned.
Stir in curry powder and crushed red-pepper flakes. Ad Granny Smith apples and continue cooking for 10 minutes longer.
Add solid-pack pumpkin, chicken broth and ½ cup water; stir to combine. Cook for 5 minutes. Remove from heat.
Puree in a blender or food processor until smooth, working in batches.
Return to saucepan. Bring to boiling. Lower heat as soon as the soup reaches boiling. Simmer 2 to 3 minutes to blend flavors. Just before serving, stir in half-and-half or heavy cream.

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