Pumpkin soup prepared with a hint of curry and the richness of half and half is a satisfying meal for a cool fall evening.
Preparation Method
Melt butter in large skillet over medium heat. When butter is bubbling, add leek, carrot and apple pieces.
Add ¼ teaspoon salt and sauté until white leeks are translucent and apples and carrots have softened, 10-12 minutes.
Add remaining ingredients except pepitas to blender in the order listed. Add sautéed mixture. Set to SOUP and press start. When the cycle is complete, serve immediately and top with pepitas.
