From the Kitchen of:  Sylvia
Source:  Exported from MasterCook

 

6	ounces	dried apricots
1 1/2	pints	vegetable stock
1		orange -- juiced & rind grated
1	medium	cucumber
1	medium	onion -- finely chopped
1	tbsp.	vegetable oil
2	tsp.	curry powder
		salt and pepper
2	tbsp.	pumpkin seeds -- to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3
hours. Add the orange juice & simmer for 45 minutes. Cut 8 thin slices from
the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry
the onion in the oil over medium heat for 3 to 4 minutes, stirring once or
twice.

Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree
the apricots with the stock & the cucumber mixture. Return to the pan & heat
gently. Season with salt & pepper. Serve the soup garnished with floating
slices of cucumber topped with the pumpkin seeds.

Serving Size : 4