Curried Pumpkin-Apple Soup with Raita

This is a good soup for fall and winter.  It is topped with raita, an Indian yogurt condiment.  I use Greek yogurt because I like the taste and texture better, but any good quality plain yogurt with active culture will do.  Although it has many ingredients, it is fairly simple to make, and when it is topped with raita and pumpkin or sunflower seeds, is a lovely dish, as well.  This is very good if served with an Indian bread like naan.

Curried Pumpkin-Apple Soup with Raita

1 Tbsp. extra virgin olive oil

1 large chopped onion

1 large tart apple (like a Granny Smith) chopped

1 Tblsp. grated fresh ginger

2 tsp. curry powder

1 tsp. coriander

1/4 tsp. cayenne

1 can pumpkin (I like organic best because it is thicker and tastier) or 2 cups fresh cooked, drained and strained pumpkin

1 to 2 T. brown sugar

1 1/2 cup skim milk (or soy milk for vegan)

1/2 tsp salt

Raita

1 cup yogurt

1/2 cup chopped cucumber

1/4 cup cilantro (or parsley for non cilantro folks)

1/4 tsp salt

Toasted pumpkin seeds or sunflower seeds to garnish

Heat oil in large heavy saucepan and saute onions until transluscent and golden.  Add apples and ginger and cook until apples are soft.  Then add curry powder, coriander, and cayenne and stir until fragrant.  Add pumpkin and brown sugar and mix thoroughly.  Then whisk in milk a little at a time.  Add salt and cook until hot, but NOT boiling.

**In separate bowl, for raita, mix yogurt, cucumber, cilantro (or parsley) and salt.  Best served very cold. Raita is good served with Indian breads and as a condiment to other curried dishes.

Pour soup in bowl.  Swirl in large spoon of yogurt and top with pumpkin or sunflower seeds.