Reaper Man and Pumpkin Apple Bisque

I'm about halfway through Reaper Man, and the plot is thickening. Death (the anthropomorphic personification, that is) is dying, the undead are abundant (and confused), and small inexplicable snow globes are flying every which way. If you haven't read a Terry Pratchett novel, go, get up, run to the book store (or local library) and take them all. So far, they have been unfailingly entertaining. I have about 5 on my nightstand at the moment. If you're unsure of where to start, try "Mort," "Equal Rites," or "Guards, Guards!" You'll know what to do from there.
If you want a hilarious, more low-key introduction to Disc World (the world where Pratchett sets his novels, suspiciously similar to a certain blue and green globe you know), try the Tiffany Aching series. They're for young adults, but you'd never know it.
Go here for more information: http://www.terrypratchettbooks.com/books/

And while you read about the crazy antics of the witches, wizards, anthropomorphic personifications and one slit-eyed evil cat on Disc World, you can eat this:

The Barley House's Pumpkin-Apple Bisque

1/4 of an onion
2 stalks celery
2 apples: cored, peeled, and sliced
2 cups apple cider
2 cups vegetable stock
2 T curry
1 tsp. cumin
2 tsp. cinnamon
1/4 cup brown sugar
4 cups Libby's Pure Pumpkin
1 quart heavy cream

Sweat onion and celery on medium heat (sweating means the veggies do not brown, but marinate in their own juices. Once you get it up to heat, this should take 3-5 minutes, but just do it until the onions are transluscent, or however you spell it) in a large stock pot. Next, add apples, cider, veggie stock, spices, and sugar. Simmer until apples and veggies are tender, then puree until smooth. Return to the pot, and whisk in the pumpkin and heavy cream. Bring to a boil. If you want a lighter version, subsitute reduced fat milk for the cream. It tastes just as good, and is a bit lighter...
You can garnish with cinnamon croutons, maple syrup, cream, yogurt, or my mom's favorite: molasses. To get a syrupy garnish like molasses or maple syrup to float on the top of the soup, hold a spoon just over the surface of the soup and pour the liquid onto the spoon while spreading the spoon across the soup. The trail of liquid should lie on top.