1. Combine butter, onions, apples and curry power, cook in heavy stockpot 5 to 7 minutes until onions and apples
2. Combine pumpkin, cooked onion mixture in food processor (I didn't have one at work so mooshed
it all together with a potatoe ricer) until combined but not pureed.
3. Return to stockpot, add chicken broth,
half and half and wild rice.
4. Heat thoroughly, but do not boil.
5. Season to taste.
Optional...Garnish with a few chopped cashews. I never tried it, but I suspect this recipe might work with leftover turkey
and is a way to use your leftover squash or pumpkin from Thanksgiving.