curried pumpkin tomato apple soup

I didn't take pictures, but the recipe was tasty, so I'm going to post.  Served it with Chicken Caesar Salad (dressing and croutons from Cooks Illustrated Jan 2011), and apple crisp.

4 Tb Butter
1 or 2 large onion, chopped
1 head celery, chopped (I used slicing blade)
4-5 large apples, peeled, cored and chopped (I chopped everything in cuisanart)
2 Tb curry powder
8-10 cups vegetable broth
2 large cans pumpkin (29 oz ea)
1 large can crushed tomatoes (29 oz)
4-5 carrots, grated
3 cups half and half
honey to taste (3 Tb or so)

Melt the butter in a large frying pay, stir in onions and celery, saute for 5 minutes, add apple, saute another 3-4 minutes. Stir in curry powder and 1 cup broth.  Puree in batches in food processor, adding broth as needed.  Not all of it needs to be pureed, adds some texture to soup.

Transfer to large soup pot, and add pumpkin, tomato, rest of broth, carrots, and honey.  Bring to simmer, stirring occasionally.

simmer for 20 minutes, add half and half.  Taste, add honey.  Simmer as long as needed, but at least another 15 minutes.

Makes almost 2 gallons.  With salad and dessert, served 23 people.