Hot Pumpkin Soup Appetizer

This recipe caught my eye in the October issue of Style at Home. I'm sharing my version (with a tweak on the spices and apples added) in lieu of American Thanksgiving this week.

Ingredients:

• 2 Tbsp oil
• 1 medium onion, chopped fine
• 2 cloves garlic, minced
• 4 cups broth (or 4 - 5 tsp better than bouillon and 4 - 5 cups water)
• 4 Tbsp flour
• 1 tsp curry powder
• 1/4 tsp ginger
• 3 1/2 cups pumpkin puree
• 2 apples. grated
• 1 1/2 cups unsweetened condensed milk or half and half cream
• 2 Tbsp soy sauce
• 2 Tbsp brown sugar
• salt and pepper 
• water or more broth according to taste and texture

Method:

1. Over medium heat, in large pot, cook onion until soft. Add garlic and stir for a minute.
2. Stir in the flour and some of the broth to create a paste, then gradually stir in the rest of the broth, making sure it remains smooth, until it bubbles.
3. Add spices, pumpkin, grated apples and cream. Bring to boil, add soy sauce, sugar, salt and pepper to taste. If it's very thick, add one more cup of water or broth.
4. Allow to simmer, stirring when needed, for 30 - 45 minutes to meld flavors.
5. Serve as appetizer in ramekins. Garnish with a dollop of sour cream and roasted pumpkin seeds.  Yields 20 - 24 1/2 cup servings. Can be made a couple of days ahead. Makes a nice lunch served with scones.