Perfect Pumpkin Curry Soup With Garnish - cooking recipe

Ingredients

3 tablespoons margarine (or butter or olive oil, as your diet dictates)
1 cup onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper flakes
3 cups vegetable broth
1 (15 ounce) can solid pack pumpkin
1 cup soy coffee creamer
1 apple, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
2 teaspoons honey (or agave nectar)
1/8 teaspoon cinnamon
1 teaspoon chili powder
1/2 cup dried cranberries

Preparation

Make garnish: Combine apple, red onion, lemon juice, honey, cinnamon, chile powder, and cranberries and refrigerate until cold.
Make soup: Melt margarine in a large saucepan or pot over medium-high heat.
Add onion and garlic and cook for 3-5 minutes or until tender.
Stir in curry powder, salt, coriander, and crushed red peppers and cook for 1 minute.
Add veggie stock and bring to a boil.
Reduce heat to low and cook, stirring occasionally, for 15-20 minutes.
Add pumpkin and soy creamer, then cook for 5 minutes.
Remove from heat and either use an immersion blender, regular blender, or food processor to blend until creamy.
Serve warm with a generous spoonful of garnish.