Sunday, October 25, 2020


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


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


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