Serve this soup on a cold winter's night with a green salad and crusty bread. You are guaranteed to become a shining star. You can make the stock below or substitute five cups chicken stock or vegetable stock. You can buy canned chicken or vegetable broth or use what you have in the freezer already. You may want to enhance canned stock by simmering it with the apple peels and other ingredients. If you are saving seeds for roasting, don't use them in the stock. Listen, as long as you start with about five cups of flavorful stock or broth you can make this soup. Soup making is not an exact science, so relax and do whatever your time and energy level may permit. Be creative and enjoy the soup.
To make the stock (if using prepared stock, skip to Step 3)
Putting the soup together
Place all ingredients in a large pot, bring to a boil, turn heat down and simmer covered for 45 minutes.
Let the stock cool for about 30 minutes, strain and discard solids. Measure 5 cups stock, if it is less add water, if it is more use it.
Saute onions in olive oil for about 3 minutes. Add the diced apple and saute for 2 minutes longer. Sprinkle with curry powder and saute one minute longer. Remove from heat and set aside.
Put half the onion/apple saute in a large pot. Add the pumpkin/apple stock and pumpkin puree. Bring this mixture to a boil, turn down the heat, and simmer gently for about 10 minutes. Stir occasionally. Meanwhile.......
Put the other half of the apple/onion saute and the apple juice concentrate in a food processor or blender. Process until smooth. Add to the soup pot. Add evaporated milk and continue cooking until the soup is very hot. Do not boil again.
Serve the soup garnished with a spoonful of the apple/onion saute and a dash of paprika.
Yield 6 servings