Directions
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HEAT the olive oil and butter in a large stockpot over medium heat.
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ADD the pumpkin, apples and onions to melted butter along with a pinch of salt and pepper. Saute for 10 minutes.
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ADD the curry powder, cumin, and cinnamon. Saute for 5 minutes.
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ADD the coconut milk and stock and simmer for about 20 minutes. Puree until smooth with either an immersion blender or a regular blender in batches. Season with salt and pepper, to taste.
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SERVE topped with a dollop of yogurt, a sprinkle of pepitas, and shredded cheddar cheese.