Apple Pumpkin Soup with Maple Syrup

This is a bastardized version of a recipe from The Great Big Vegetable Challenge Blog, and one that my bloggy friend Nat aka Marmite Breath sent to me. I needed lunch fast - so I improvised!

Olive oil
2 cloves of garlic, minced
Two medium sized apples, cubed (or in my case on big-ass one and a tiny one)
4 cups of chicken stock
2 tsp cinnamon
1 tsp ginger
4 cups of roasted pumpkin puree

Get a big pot, make a few generous swirls of olive oil in the bottom. Add the garlic and the apples and cook for about five minutes, stirring here and there. Add stock - rev up the heat to high if you're in a hurry (like me), stir in cinnamon and ginger. It's important to say here that my pumpkin puree was frozen - so I was trying to get my stock super hot to melt it fast. Add in puree (wait for it to melt - mashing it with a cooking implement helps). Put a majority of the chunky bits in the blender. Blend. Return to pot. Now you have a thick yummy soup. Garnish with a few plops of yogurt and some maple syrup. The real stuff - don't mess around with any of that Log Cabin crap.

Thoughts: This soup is good for a sweet tooth! My savory minded hubby didn't like it so much, (good, all the more for me). If I make this again, I would probably cut down on the cinnamon a bit, and add an onion to the start - to give it a little more somethin' somethin'. I'll definitely be tweaking this one in the future.