Pumpkin Curry Soup
Pumpkin Curry Soup is made with pumpkin puree. If you have the time make your own puree and freeze for future use.
2 tablespoons butter
1 cup chopped onion
2 large cloves garlic – finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken stock
2 cups of pumpkin puree
1 1/2 cups of evaporated milk
Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook stirring frequently for 2 to 3 minutes or until tender – do not burn the garlic. Stir in curry powder, salt and pepper and cook for 1 minute.
Add chicken stock and pumpkin puree, bring to a boil. Reduce heat to low and cook while stirring occasionally for 15 to 20 minutes. Stir in evaporated milk. Pour soup into a food processor or blender and blend until smooth.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/