1. Saute onions and apple until tender.. Sprinkle with curry powder and a minute more Remove from heat and set aside.
2. Put half the onion/apple saute in a large pot. Add the stock and pumpkin puree. A bring to a boil. Simmer gently for about 10 minutes. Stir occasionally.
3. Put the other half of the apple/onion saute and the apple juice concentrate and mix thoroughly. (If you have a blender available, give it a whirl. Add to soup mixture. Add milk and continue cooking until the soup is very hot but not boiling.
Serve the soup garnished with a dollop of sour cream, crusty bread and apple wedges.
Comments:
Here is an autumn treat! While you think the crowd is around to stay warm, you will quickly discover that the real draw is the smells! This is great beside the campfire while telling ghost stories.
