Pumpkin Curry Soup

Pumpkin soupTh

Pumpkin soupThis is a great fall/winter yummy soup!

3 Tbs. butter

Garlic (to taste)

1 cup small onion finely chopped

1 tsp. curry powder

1/8 to 1/4 tsp. ground coriander

1/8 tsp. red pepper flakes

3 cups water

3 chicken or vegetable bouillon cubes

1 3/4 (15 oz. can) pumpkin

1 cup half and half or milk of choice

Sour Cream and choped fresh chives (optional)

Melt butter in large saucepan over medium-high heat. Add onion and garlic, cook for 3 to 5 minutes or until tender. Stir in curry powder, coriander, and red pepper flakes. Cook for 1 minute. Add water and bouillon and bring to a boil. Reduce heat to low. Cook, stirring occassionally for 15-20 minutes to develop flavors. Stir in pumpkin and half and half. Cook for 5 min. or until heated.

Transfter mixture to blender (in batches if necessary) and cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish w/a dollup of sour cream and chives. Makes 4-6 servings.

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