Friday, November 9, 2007

Pumpkin Curry Soup

The first time I made this I accidentally used pumpkin pie filling instead of regular pumpkin. Woops! Needless to say it was gross, but it's really good when you have the right ingredients!

2 Tb. butter
1 c. chopped onions
2 cloved of garlic
1 1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
3 c. chicken broth
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk

Melt butter over medium heat. Add onions and garlic and sautee for 3 minutes. Stir in seasonings and cook 1 more minute. Add broth and pumpkin and bring to a boil. Reduce heat to low and stir occasionally for 15 minutes. Stir in evaporated milk. Transfer to blender and blend until smooth.

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