This fall harvest soup is great by the bowl at home or as a flask meal on the slopes or trails.
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
4 cups cubed and peeled fresh pumpkin or butternut squash (about 1 pound)
1 large tart apple, cut into cubes
1 tablespoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon salt, divided
3 cups unsalted vegetable stock
2 tablespoons sweet/salty roasted pumpkin seeds or 1/4 cup popcorn (for garnish)
Heat oil in a large saucepan over medium heat. Add garlic and onion. Cook 5 minutes, stirring occasionally. Add pumpkin, apples, spices, and 1/4 teaspoon salt. Cook 5 minutes, stirring often. Add stock. Bring to a boil, reduce heat, and simmer 25 minutes or until pumpkin and apples are tender.
Place half of pumpkin mixture in a blender. Keep the opening in the lid open, place a clean towel over opening, and blend until smooth. Repeat procedure with remaining pumpkin mixture, or stir in the rest without blending, for a chunky soup. Add apple cider, and reheat in pan, if needed. Divide soup evenly among eight bowls. Sprinkle evenly with pumpkin seeds or popcorn. //