Pumpkin puree soup with apples

Ingredients:

• 1 medium pumpkin (6 cups pulp), seeded, peeled and diced
• 2 apples, peeled and diced
• 1 tbsp (15 g) butter
• 1 onion, chopped
• 3 cloves garlic, crushed
• 2 tsp curry powder
• 500 ml chicken broth
• 500 ml. milk, warm
• Salt, pepper

Preparation:

1. In a large saucepan over medium heat, melt the butter, add the onion and garlic, and sauté briefly for 5 minutes. Add the pumpkin and apples, sprinkle with curry powder, and cook, stirring, for 2 minutes.
   
   Then pour in the chicken broth, cover, and bring to a boil. Reduce heat and simmer for another 15-20 minutes, until the pumpkin is tender.
2. After the time has elapsed, puree the pumpkin and apples in a blender. Return the soup to the stove, add the warm milk, and, stirring constantly, heat gently without bringing it to a boil.
   
   Add pepper and salt to taste. Ladle the soup into warmed bowls and serve.
   
   Adviсe
   
   It is better to choose a medium-sized pumpkin with a firm and smooth skin, without signs of wrinkling.
   
   To add a touch of sophistication to the soup, you can mix the curry with 1 teaspoon of fresh thyme and add it to warm milk.