Curried Pumpkin Soup by Kim Barnouin, Skinny Bitch

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Kim Barnouin illustrates how you can eat healthy and enjoy every minute of it in her new book: Skinny Bitch, the Ultimate Everyday Cookbook. 
Here's her recipe for Curried Pumpkin Soup, courtesy of Running Press.

Curried Pumpkin Soup - MAKES 6 SERVINGS
Ingredients:
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
1 1/2 cups (360 ml) almond milk
Salt and freshly ground pepper, to taste
2 tablespoons chopped toasted pumpkin seeds

Directions:
 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 8 minutes. 
 Add the pumpkin purée, curry, and both sugars, and cook 2 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

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