Instructions: Note: if desired, oil may be substituted for the butter and milk for the half and half.

Melt butter in bottom of 3-4 quart saucepot. Saute onion for 2-3 minutes, until beginning to soften. Add curry powder 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 doesnt 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.

May be garnished with curry flavored whipped cream.

Variations:
1. You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety.

2. You may substitute 1 pound frozen winter squash, thawed, for the pumpkin or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2# chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin.

Time Management: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk.

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