Steve Arnaud

Ingredients:
2 tablespoons butter
1 onion, diced (Park Seed Item #5210 Onion Candy Hybrid)
2 carrots, peeled and diced (Park Seed Item #5741 Carrot Scarlet Nantes)
1 apple, peeled and diced
29 oz can pure pumpkin
1 tablespoon sage leaves, diced (Park Seed Item #1793 Sage)
1 teaspoon curry
1/2 teaspoon ginger
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 cups chicken stock
1/2 cup apple cider
1/4 cup maple syrup
1 1/4 cup heavy cream

In a stockpot over medium heat, melt butter and saute onion, carrot, apple and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill, food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Add pumpkin and then cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season to taste with salt and freshly ground pepper. Divide soup among 4 soup bowls and serve immediately.