Pumpkin Curry Soup


My dear friend Mrs Lesley gave this recipe to me. It is truly a favorite among my friends.

INGREDIENTS

  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper (or ground)
  • 1 cup water
  • 1 cup Chicken broth
  • 1 (15 ounce) can 100% Pure Pumpkin
  • 1 cup half-and-half
  • sour cream and chopped fresh chives (optional)
1.
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, salt, coriander and crushed red pepper; cook for 1 minute. Add water and broth; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.

2.
TRANSFER mixture to food processor or blender (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chives.

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