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Quick Pantry Pumpkin Soup




Source of Recipe


Flylady


List of Ingredients




3 cans chicken broth (or vegetable broth)
1 onion, chopped
1 (16 oz.) can pumpkin puree
3/4 cup green onions, white part, chopped
1/2 bay leaf
1/8 teaspoon nutmeg
1/2 teaspoon curry powder
2 cups milk
salt and pepper to taste


Recipe



In a soup pot, over medium high heat, heat the oil, then add onions
and saute till translucent. Add everything else except the milk and
cook uncovered 15 minutes. Puree pumpkin mixture in a blender IN
BATCHES (don't pack the blender or you'll be cleaning it up off the
ceiling for a week. You don't want to know how I know this). Add milk
and cook for another 5 minutes. Do not boil or soup will break and
you'll have little curds all over your soup! If you do accidentally
do this, reblend in the blender and you'll be fine. This is a great
way to use up the pumpkin in your cupboardQ