Instructions: Heat oil in a large Dutch oven over medium-high heat. Add apple, onion, leek, carrot, and celery; saute 10 minutes. Add cider, wine, brandy, allspice, and cinnamon; cook 8 minutes or until liquid almost evaporates. Add broth, pumpkin, and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 1 hour. Discard bay leaves. Place half of the apple mixture in a blender, and process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining apple mixture. Stir in salt and pepper. Serve with the Cinnamon Croutons.

Yield: 10 servings (serving size: 1 cup soup and 1 crouton).

Note: to make 5 servings just halve this recipe.

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