Perfect Pumpkin Curry Soup With Garnish

The garnish is what makes this soup to die for. Don't skip it! I can't recall where I got this recipe from originally, but I adapted it in my vegan/vegetarian years to the recipe below. This can easily be prepared non-vegan style by using butter instead of margarine and half and half instead of soy creamer. If you're a vegan opposed to honey, try using agave nectar instead.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 3  tablespoons margarine (or butter or olive oil, as your diet dictates)
• 1  cup onion, finely chopped
• 1  garlic clove, finely chopped
• 1  teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground coriander
• 1⁄8 teaspoon crushed red pepper flakes
• 3  cups vegetable broth
• 1 (15 ounce) can solid pack pumpkin
• 1  cup  soy coffee creamer
• 1  apple, finely chopped
• 1⁄4 red onion, finely chopped
• 2  tablespoons lemon juice
• 2  teaspoons honey (or agave nectar)
• 1⁄8 teaspoon cinnamon
• 1  teaspoon chili powder
• 1⁄2 cup dried cranberries

Directions

1. Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
2. Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
3. Add onion and garlic and cook for 3-5 minutes or until tender.
4. Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
5. Add veggie stock and bring to a boil.
6. Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
7. Add pumpkin and soy creamer, then cook for 5 minutes.
8. Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
9. Serve warm with a generous spoonful of garnish.