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.