Pumpkin - Apple Soup

A great dish, hot or cold. This makes A LOT!! and is better the 2nd time around. if you want a tarter soup, then make sure you use real tart, granny smith apples. I like a milder soup, so I tend to use mild apples, like fuji, and maybe only one semi tart apple, like gala. This is also a vegan dish, so anyone out there vegan, or perhaps even lactose intollerant and wants something that is thick but not necessarily "creamy", try this. However it does go great with yogurt! or plain! :)

2 15oz cans mashed pumpkin
2 T. canola or olive oil
1 med. Onion, finely chopped
2 cloves garlic, finely chopped
1 celery rib, finely chopped
2 tsp. salt, 1 tsp pepper
3 apples (tart), peeled and sliced thin
3 C. apple cider
½-1 gal. veggie broth (as needed)

In heavy, 12 qt pot, over moderate heat, add oil, onions, garlic, celery, 1 tsp salt and pepper and sauté until onions are soft, about 6 min. Add apples and sauté until tender, about 3 min. Add apple cider and bring to a boil. Reduce heat and simmer un covered until liquid is reduced by ½ Add stock, pumpkin and remaining salt, bring to a boil. Reduce heat and simmer, about 10 min.