Curried Pumpkin Soup

2 Tablespoons butter
1 small onion, minced
4 teaspoons curry powder
1 tablespoon cayenne
1/4 cup pecans, finely chopped
1 can chicken or vegetable broth
1/3 cup instant dried potato flakes
15 ounce can solid pack pumpkin
1 1/2 cups cider or apple juice
2 Tablespoons brown sugar
3/4 teaspoon salt
few grinds pepper
2 cups half and half

Melt butter in bottom of 3-4 quart saucepot. Sauté onion for 2-3 minutes, until beginning to soften.

Add curry powder, cayenne and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking.

Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half.

Whisk again to make a smooth mixture. Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn’t scorch.

Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot.