Pumpkin-Apple Curry Soup

My daughter recently began a "Daniel Fast" in which you eat only items 'from the earth.' Fruits, vegetables, and unprocessed grains. Technically, you're not supposed to eat any animal product, such as meat and dairy items. It's been a bit of a challenge to feed her and help her keep her commitment to the fast when she is so stinkin' picky! We've made a compromise a couple of times and allowed a dairy item here or there in order to make something she'd actually eat.
While trying to come up with ideas for her, I remembered having made this soup for my husband after he had a tooth pulled. It has a smooth texture, a 'sweet and sour' quality because of the apples,  and just a hint of curry.
We love curry and Indian spices in this house, so this soup is always a hit. I've added other veggies to this recipe before and even added chopped, cooked chicken once and the family still loved it. When adding other veggies like carrots or even chicken, I don't puree the additions. I add them after pureeing the soup.

You can also make the serving size smaller if you're cooking for one or two. Just divide the ingredients in half. It will make about three nice size bowls of soup when reduced.

Ingredients:
4 apples - peeled, cored and chopped into small pieces (Not Granny Smith... choose a sweeter, red apple like Macintosh or Fuji)
1 Tbs butter (Use olive oil for a "fast friendly" option)
1 small yellow onion - finely diced
2 cloves garlic
1 Tbs curry powder
1 tsp ground cumin
1 - 15oz can pumpkin puree (NOT the pumpkin pie mix! I made that mistake once... did not turn out so good!)
4 cups chicken broth (if you'd like to keep the recipe vegan or "fast friendly" use vegetable broth)
1 cup water (to thin soup as necessary)
1 tsp sugar (optional)


Directions:
Melt butter in a large saucepan over medium heat.

Add onion, garlic, curry, and cumin; sauté, stirring often, for 2-3 minutes or until onion just begins to soften.

Stir in apples and sauté, stirring often, for about 5 minutes or until the apples are soft.

Add the pumpkin and broth. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 20 minutes, stirring occasionally.

Puree soup with a hand-held mixer or in a food processor or a blender.
**(Caution: Soup will be hot! Hold the lid of the food processor or blender as the heat can cause the lid to burst!)
Return soup to saucepan; reheat, covered, over low heat.