Hi Zesty Readers, I am Mellissa from A Fit and Spicy Life and am very excited to be doing a guest post while Zesty is out of town. I thought I would share one of my fall favorites made with ingredients that are in season now and spices that really complement those flavors! Since this soup has a lot of chopping I use a Chopper or Food Processor to get the onions and apples the same size, to save time and to stop a few tears.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp curry powder
• 1 tsp cumin
• 1/2 tsp cayenne
• Pinch red pepper flakes
• 3 apples, cored and chopped
• 15-oz can pumpkin puree
• 2 2/3 cups low-sodium chicken broth (veggie broth can be substituted)
• 2/3 cup water
• 1 tsp cane sugar

Directions

1. Pour oil into large saucepan and place over medium heat.
2. Add onion, garlic, curry, cumin and cayenne.
3. Saute, stirring often until onion is soft.



4. Stir in apples, pumpkin, broth, water and sugar.



5. Bring to boil, cover and reduce heat to low.
6. Simmer for 25 minutes, stirring occasionally.
7. Puree soup in a food processor or with a hand blender, to achieve desired consistency.
8. Just before serving, return to pot on low heat.
9. ENJOY!!

Thanks so much Melissa (fit and spicy life) for a great recipe.  This is definitely the time of year for curry and pumpkin.  I love the combination of flavors and will be trying this for sure.  I hope you have a great Thursday and talk soon.

Take care

zesty

Welcome everyone and happy Tuesday! I am very excited to share a guest post with you by Tina from Carrots and Cake. If you have not done so already, I suggest you drop over and pay Tina a visit. Her blog is really informative and very upbeat. It really is a great find and definitely one to bookmark.

Follow along below and make your own Pumpkin Coconut Bars.
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