Curried Pumpkin Soup
1 T vegetable oil
1 onion, chopped
1 cup of chopped apple, skinned
1/4-1/2 cup of corn
2 T whole wheat flour
2 T curry powder
2 C water
1 (15 oz.) can pumpkin puree
2 T sugar or sucanat
1 tsp. salt, or to tase
2 C soymilk
In a large soup kettle, heat the oil and saute onion, chopped apple, and corn for about 5
minutes. Stir in flour and curry powder. Stir well. Cook and stir over low heat to brown flour,
for about 3 minutes. Slowly whisk in the water, stirring constantly. When smooth, whisk in
pumpkin, sugar, and salt. Simmer over low heat, stirring often, about 10 minutes. Stir in soy
milk. Heat through, but do not boil. Enjoy! Note: you can also try this with sweet potato puree.