Sunday, June 17, 2007
4 T butter
½ cup chopped onion
1 garlic clove – chopped
2 cups canned pumpkin
2 cups chicken or vegetable broth
1/3 tsp curry powder (optional)
½ tsp pepper
1 cup light cream
Plenty of chopped veggies – carrots, celery, etc.
Sauté carrots, celery, onion, and garlic in butter about 5 minutes. Add other ingredients, EXCEPT cream. Cook about 30 minutes. Add cream just before serving. May also be made in a crock pot.
Notes: I got this recipe from my Aunt Kristen. This was really good served in soup bowls. And I swear it tasted much better the next day as leftovers.