1. In a large saucepan, sauté the apples, onion butter until tender. Add garlic and sweet
curry and ground ginger; cook 1 minute longer.
2. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Remove from the heat; cool slightly. In a blender, process soup in batches until smooth.
4. Stir in cream; heat through (do not boil). Season with salt.
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