1 tbsp. butter
1 tbsp. finely chopped onion
1 lg. Granny Smith apple, coarsely grated or finely chopped
1 c. canned or cooked pumpkin
3 c. chicken broth
1 tsp. curry powder or to taste
Salt
White pepper
4 tbsp. shelled roasted pumpkin seeds, if desired
Plain low-fat yogurt, if desired
Chives, if desired

IN a medium saucepan, melt butter over medium heat. Add onion. Saute until softened; do not brown. Add apple, pumpkin, broth and curry powder. Season with salt and white pepper. Bring to a boil. Reduce heat. Cover and simmer, stirring occasionally, 25 minutes or until apple and onion are tender.

In a blender or a food processor fitted with the metal blade, process soup in batches to a puree. Reheat, if necessary. Sprinkle each serving with pumpkin seeds, if desired. Garnish with piped yogurt and chives, if desired. Makes 4 servings.

VARIATION:

Reduce chicken broth to 2 cups. Follow directions through processing soup to a puree. Pour soup into a medium bowl. Stir in 1 cup low-fat milk and 1 additional teaspoon curry powder. Cover and refrigerate until chilled. Serve cold.