Now that fall appears to be here in Maryland this soup will be making an appearance on my table. It is quick and easy to prepare, is fairly frugal in price and lends itself well to the crockpot. Enjoy!
Pumpkin Curry Soup
2 tablespoons butter or margarine
1 cup chopped onion (1 small)
2 cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15-ounce) can pumpkin
1 (12-ounce) can evaporated milk
1. Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
2. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Makes 6 servings.
(Adapted recipe and image from www.cooksrecipes.com).