Pumpkin Soup
Source of Recipe
rdj
Pumpkin Soup
2 Tablespoons finely chopped onion
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon salt
1 Tablespoon butter or margarine
2, 15 ounce cans solid pack pumpkin, (not pie filling)
2, 14 ounce cans chicken broth
1 Tablespoon packed brown sugar or maple syrup, optional
1 cup of 1/2+1/2, light cream or milk
ssour cream (optional)
fresh sage leaves (optional)
In a large saucepan, cook onion, curry powder, cumin,
coriander, and salt in hot butter until onion is tender.
Whisk in pumpkin, chicken broth, and brown sugar, if
using, until well combined.
Bring mixture just to boiling; reduce heat.
Stir in half and half and heat through.
If desired, garnish with sour cream and sage leaves.
Makes 6 to 8 servings
(nutritional info not available)
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