Sunday, June 17, 2007

Pumpkin Soup

4 T butter
½ cup chopped onion
1 garlic clove – chopped
2 cups canned pumpkin
2 cups chicken or vegetable broth
pinch sugar
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.

1 comment:

  1. We had this again this week and I took the opportunity to take a new photo. This is one of my favorite soups.