Pumpkin Soup

As seen on Care2.com

1 15-ounce can pumpkin puree 1 large leek 1 medium onion, chopped 2 Granny Smith apples, peeled, cored, and chopped 7 cups vegetable broth 1 teaspoon dried thyme 1/4 teaspoon ground turmeric Dash of nutmeg 1 cup apple cider 1 cup grated sharp Cheddar

Gently steam the leeks, onion, and apples in a large soup pot with 1/2 cup of the broth until soft, about 10 minutes. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add spices. Simmer for another 5 minutes. Process about half the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar.

Very sharp and tangy, so if you prefer bland soups, this is not the soup for you.