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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgi6OdEWkAi_phm61e7iVWKVSEbhQ12wK4f5UJH_atZpxqbNV0rHtPLrvKEXosm623ke_4YW_IBZL9qWoc4ZRduJmOyl-68o5q7SCXuOYSoYdpxNhUOLfuDG4UZPbM6H5gzRF-jrYA4HSW/s200/pumpkin_curry_soup.jpg)
(Adapted recipe and image from www.cooksrecipes.com).
sounds excellent. I might have to try it with sweet potato :)
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