Heat olive oil in a large, non-stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder, and ground cumin. Mix well and cook for 30 more seconds.
Add broth, apples, pumpkin, carrots, salt, and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered, for 12 to 15 minutes, or until carrots are tender. Stir occasionally.
Working in two batches, transfer soup to a blender and puree until smooth. Soup will be very thick. Return pureed soup to pot and stir in evaporated milk. Serve hot.
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 6|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 822.9mg||28 %|
|Potassium 322.1mg||8 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 24.4g|
|Protein 2.4g||3 %|
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Calories per serving: 143
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