Wednesday, July 30, 2008

Pumpkin Curry Soup

2 T. butter
1 cup of onion
2 cloves or garlic
1 1/2 tsp. of curry
1/2 tsp. salt
1/4 tsp. pepper
3 cups of chicken broth
1 can pure pumpkin
i can of evaporated milk

Melt butter in saucepan over medium heat. Add onion and garlic. Cook frequently for 2-3 minutes or until tender. Stir in curry powder, salt, and pepper. Cook for 1 min. Ass broth and pumpkin and bring to boil. Reduce heat to low and cook for 15-20 minutes. Stir in evaporated milk. Transfer to a food processor and blend until smooth. 

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