I’m not a wizard in the kitchen. I do have a few recipes that I really excel at. This Pumpkin Curry Soup is at the top of the list. This is the recipe that I freeze and share with friends.

I always make this with fresh pumpkin, but it’s not necessary.

Pumpkin Curry Soup

1/2 cup chopped onion

1 tbsp minced garlic

1 tbsp curry powder

1/4 cup butter

4 cup of pureed pumpkin

1 tsp nutmeg

1 tsp sugar

4 cups chicken broth or veggie broth

3 cups of milk

2 tbsp cornstarch

In a large pot cook onion, garlic, curry, butter until onion is tender and clear

Add pumpkin, nutmeg, sugar.

Stir in broth and bring to a boil.

Simmer uncovered for 20 minutes.

Stir in milk and cook on low for 5 minutes.

Scoop out one cup of warm soup and mix in 2 tbsp of cornstarch, then add to pot, cook until thickens.

If you are feeling like you want a change, use coconut milk instead of regular milk.

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