Pumpkin Curry Soup Recipe

Ingredients

4 carrots, chopped

2 tablespoons butter or margarine

1 cup (1 small) chopped onion

2 large cloves garlic, finely chopped

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 cups chicken broth

1 can (28 oz.) pumpkin

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 can (12 fl. oz.) evaporated milk

Preparation

In a small sauce pan, boil water. Cook carrots until tender. Drain and set aside.

Melt butter in a large soup pot over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

Add broth, pumpkin, cinnamon, and nutmeg; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Using a hand blender or food processor, blend until smooth. Add carrots. Serve warm.