Creamy Curry Pumpkin Soup

3 tablespoons butter
1 pound pumpkin, peeled, seeded, and cut into 1-inch cubes
1 pound Granny Smith apples, peeled, cored, and diced
1 large onion, diced
1 teaspoon curry
4 cups warm chicken broth
1/2 cup dry white wine
1 cup heavy cream
Chopped chives
Salt and pepper to taste

Melt butter in a deep saucepan over medium heat.

Add pumpkin, apples, onion, and curry. Cook and stir until onion softens. Add salt and pepper to taste.

Add chicken broth and wine. Turn heat to medium-high and bring to boil. Turn heat down to low, partially cover, and cook until pumpkin is extremely soft (approximately 25-35 minutes).

Remove soup from heat and let it cool.

Puree soup in a food processor.

To serve, reheat in pan over medium-low heat until heated throughout (but don't boil), stir in cream, and cook about 1 minute. Garnish with chives.