Curried Pumpkin Soup (this makes a lot, but freezes very well)
4 Granny Smith Apples, peeled, cored, chopped
3 cans pumpkin (or 4 medium sweet potatos, peeled and chopped)
3 large carrots chopped
2-3 tbsp curry powder
5 cups vegetable stock
2 cans coconut milk
2 tsp salt
2 medium onions, chopped
2-4 tbsp olive oil
Saute onions in olive oil until caramelized (softened, slightly browned). Add stock and bring to a simmer. Add vegetables and simmer until soft. Allow to cool, puree in batches until smooth. Stir in curry powder, coconut milk, and salt. Return to simmer and adjust seasonings to taste.
Serve with thick crusty bread and a dry chardonnay.