Curried Pumpkin Soup
1/3 cup chopped onion
1 teaspoon minced garlic
1 teaspoon curry powder
2 Tablespoons butter or margarine
1 cup pureed fresh
pumpkin ( or 15 oz can of
pumpkin)
¼ teaspoon nutmeg
1/8 teaspoon allspice
2 cups vegetable broth (or you can use chicken broth)
1 ½ cups milk
1 bay leaf
1 tablespoon cornstarch or arrow root or tapioca powder for
thickening
2 Tablespoons heavy cream (optional)
Chopped chives for garnishing
In a large pan cook onion, garlic and curry in the butter or
margarine for a
few minutes until onion is tender.
Add pumpkin, nutmeg , sugar and bay leaf.
Stir in broth and bring to a boil.
Reduce heat and simmer uncovered for 15 minutes.
Take out bay leaf.
Stir in 1 cup of the milk and cook over low heat for a few minutes.
In another bowl, stir together the remaining ½ cup milk and
cornstarch ( or thickener) until dissolved., then add to the pan.
Cook and stir until thickened and bubbly. Cook two more minutes.
Serve with a dollop of sour cream on the top and garnish with chives.
Makes 4-6
