Categories: Appetizers, Soups, Fruits, Vegetables 
      Yield: 4 servings 
  
      6 oz Dried apricots 
  1 1/2 pt Vegetable stock 
      1 ea Orange, juiced & rind grated 
      1 md Cucumber 
      1 md Onion, finely chopped 
      1 tb Vegetable oil 
      2 ts Curry powder 
           Salt & pepper 
      2 tb Pumpkin seeds, to garnish 
  
  Soak the apricots in the stock with the grated orange rind for 2 to 3 
  hours.  Add the orange juice & simemr 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.  Black rye bread makes a good accompaniment. 
   
  Pamela Westland, "Fruit"