1¼4 C. butter
1 C. chopped onion
1 crushed garlic clove
1 tsp. curry powder
1¼8 tsp. crushed red pepper
3 C. chicken broth
13¼4 C. solid pack pumpkin (I use Libby’s)
1 C. half and half
Melt butter in a large saucepan. Sauté onion and garlic in same pan.
Add curry powder and red pepper. Be careful not to add too much
curry now. You can increase seasoning after soup is cooked. Add
broth and boil gently, uncovered for about 15 to 20 minutes. Stir in
pumpkin and half and half. Cook for about 5 minutes. Pour into
processor and process until creamy. Can be garnished with chives or
sour cream when served. |
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