Dayna’s Curried Pumpkin Apple Soup (slightly adapted)

4 tablespoons butter

1 cup chopped onion

1 apple and 1 pear peeled and chopped

2 cloves of garlic chopped

1 teaspoon curry

½ teaspoon salt

¼ teaspoon ground coriander

1/8 teaspoon crushed red pepper (or more to taste)

2 cups chicken broth (Rachel Ray’s chicken stock is the best)

1 cup apple cider (you can also use apple juice)

2 cups pumpkin puree (fresh or canned or use squash)

1 cup fat-free half-and-half (or light cream or milk)

¼ cup maple syrup (100 percent pure maple syrup is best)

Melt butter; add onion, apple, pear, garlic and sauté until tender on low to medium heat. Add spices; cook one minute. Add broth and cider; boil 15 minutes. Stir in pumpkin (or squash), cream and syrup and cook five minutes on medium heat.

For a smooth consistency, process in batches, or for a slight chunky consistency mash. Heat before serving; do not boil. Enjoy.