• 1 1/2 lbs. peeled, seeded and cubed pumpkin (may also use butternut squash)
  • 2 medium baking potatoes, peeled and cubed
  • 1 carrot, peeled and chopped
  • 1/2 apple, peeled and chopped
  • 4 cups vegetable stock
  • 3/4 cup apple/cranberry juice
  • 1 tablespoon curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 tablespoon peeled and grated fresh ginger root
  • Salt and pepper, to taste
  • 2 tablespoons minced flat leaf parsley
 Combine all ingredients except the salt and pepper and parley in a large pot.  Bring to a boil and then simmer for 20 minutes.  Remove and cool for 10 minutes.Transfer half of the vegetables and some liquid to the food processor (or blender) and puree.   Strain.  Repeat with second half.  Return strained mixed to the pot, reheat, season and top with parsley.