I love this soup because unlike some pumpkin soups, I have not used any milk or cream. A very flavorful soup, this is the perfect soup to serve during the Thanksgiving and Christmas holidays! Serve in pretty glasses as an appetizer or in a large bowl as a main meal. I love serving this with nice slices of toasted bread.

1 tbsp. olive oil
1 onion, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 tsp. curry powder
1/4 tsp. freshly ground nutmeg
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. ground black pepper
Pinch red pepper flakes
2 apples, cored and chopped
15-oz can pumpkin puree
2 2/3 c. low-sodium chicken or vegetable broth
1/3 c. apple cider vinegar
1 tsp. pure maple syrup

Saute onion, garlic, curry, cumin, salt and pepper in a large saucepan over medium heat until softened. Stir in apples, pumpkin, broth, apple cider vinegar and maple syrup. Bring up to a boil, cover and reduce heat to simmer.

Simmer for 25 minutes, stirring occasionally.

Puree soup in a food processor or with a hand blender until creamy.