Culinary Success: Vegan Curried Pumpkin Soup!

This soup is a little sweet, due to the apples and sugar (no, Ma, I didn't add any--I just followed the directions), and a little spicy, due to the curry powder.  It's medium-thick, and contains almond milk, so it's more filling than you'd think.  I got the recipe out of the Skinny Bitch Ultimate Everyday Cookbook.

Ingredients:
3 T Earth Balance
2 Granny Smith apples, peeled, cored, and roughly chopped
1 onion, roughly chopped
2 c (500 g) pumpkin puree (NOT pie filling) I just used one can, which was 425 g. 

1 T curry powder
1/4 c evaporated cane sugar
1 T dark brown sugar I used light brown since that's what we had in the house.
3 c vegetable stock I used 4 c because that's what came in the boxed veggie stock I use.
1/2 c dry white wine
1 1/2 c almond milk
Salt and pepper, to taste I hate "to taste" directions, so I just omitted this entirely.
2 T chopped toasted pumpkin seeds This is just garnish; I don't garnish dishes.
 
Method:
1.  In a large pot, add the Earth Balance and melt over medium heat.  Add the apples and onion.  Cook until the onion is soft, about 8 minutes.
2.  Add the pumpkin puree, curry, and both sugars, and cook 2 minutes.
3.  Add the stock and wine.  Increase the heat to medium-high and bring to a boil.  Then reduce the heat to low, partially cover, and cook about 20 minutes.
4.  Here's where I diverged.  The recipe says to let the soup cool and then blend in a blender, but I own an immersion blender, so I didn't cool the soup at all; I just removed it from the heat and used my immersion blender.
5.  Pour in the milk and stir until hot.
6.  Add the salt and pepper.  Garnish with the pumpkin seeds.
 
To be fair, Captain America hasn't tried this yet, so it's possible that he'll hate it.  But I loved it, so I'm definitely going to make it again!