Curried Pumpkin Soup Recipe

Curried Pumpkin Soup Description

I have made this recipe for Halloween and Thanksgiving parties and have never had any left over – people love this Curried Pumpkin Soup recipe! The spices can certainly be adjusted to your individual tastes.

Contributed by: Happy eating! blessings, Bridget, in Florida

Preparation time: 15 min, cooking time: 30 min

Makes: serves 4 – 6

Ingredients:

1/3 Cup	chopped onion
1 tsp.	minced garlic
1 tsp.	curry powder
2 tbsp	butter or margarine
1 cup	pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp	nutmeg
1/8 tsp.	sugar
2 cups	veggie broth (or can use chicken broth)
1 1/2 cups	milk
1 tbsp	cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp	heavy cream (optional)
	chopped chives (as decoration

Curried Pumpkin Soup Recipe Directions:

In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
Add pumpkin, nutmeg, sugar and the bay leaf.
Stir in the broth and bring to a boil.
Reduce heat and simmer uncovered for about 15 minutes.
Take out the bay leaf.
Stir in 1 cup of the mild and cook over low heat for a few minutes.
In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
Cook and stir until thickened and bubbly.
Cook a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives.

Leftovers can be frozen after it cools. In the freezer it will be good for up to 3 months.