This is the perfect fall soup. It reminds me of multicolored leaves, a slight chill forming in the air, and adorable trick-or-treaters. High in vitamin C, pumpkin is also a great immune system builder for flu season.

Skinny Bitch Curried Pumpkin SoupMakes 6 Servings(Vegan)

3 tablespoons Earth Balance
2 Granny Smith apples, peeled, cored, and roughly chopped
1 onion, roughly chopped
2 cups (500 g) pumpkin purée (not pie filling)
1 tablespoon curry powder
1/4 cup (50 g) evaporated cane sugar
1 tablespoon dark brown sugar
3 cups (720 ml) vegetable stock
1/2 cup (120 ml) dry white wine
11/2 cups (360 ml) almond milk
Salt and freshly ground pepper, to taste
2 tablespoons chopped toasted pumpkin seeds

In a large pot, add the Earth Balance and melt over medium heat. Add the apples and onion. Cook until the onion is soft, about eight minutes. Add the pumpkin purée, curry, and both sugars, and cook two minutes. Add the stock and wine. Increase the heat to medium-high and bring to a boil. Then reduce the heat to low, partially cover, and cook about 20 minutes. Remove from heat and transfer half of the soup to a food processor or blender. Let it sit 10 minutes to cool. Keep the remaining soup in the pot and set aside to cool. Purée the soup in a blender or food processor until smooth. Pour into a large bowl. Transfer the remaining soup to the blender or food processor and purée until smooth. Return all the soup to the pan and cook gently over medium-low heat until heated through. Pour in the milk and stir until hot. Add the salt and pepper, to taste. Garnish with the pumpkin seeds.

Serving Size: 358 g; Calories 190; Fat 7 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Carbohydrates 28 g; Fiber 4 g; Protein 2 g

From Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin, Running Press, 2010