Pumpkin Soup

A great way to warm up those chilly, dark November nights. I recommend a nice big salad and plenty of crusty bread and butter on the side. (from my mother-in-law and fellow cook Jody)

1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz can pure pumpkin
1 cup half-and-half

Melt butter in a large saucepan, then saute onion and garlic until softened. Add curry powder, salt, coriander and crushed red pepper and cook for another minute. Add broth and simmer for 15 minutes, stirring occasionally. Stir in pumpkin and half-and-half and cook for five more minutes. Puree soup with stick blender, or transfer to cuisinart/blender to puree until smooth.

*For dessert: the easiest mini apple tarts, from Real Simple. Preheat oven to 400 degrees. Take a sheet of thawed puff pastry and cut into six pieces, then smush each one into a muffin tin. Chop an apple into small pieces, then toss with 1/4 cup dark brown sugar and 1/2 cup chopped walnuts. Spoon on top. Bake for 25 minutes, cool 10 minutes, then serve with vanilla ice cream.