Yummy Autumn Soup

I've been experimenting a little more with food lately. Trying to break out of the "same olds". Some has been good, some just ok, some very very good! This was one of the very very good ones. SO YUMMY! I didn't even use fresh pumpkin for this and it was still wonderful. The girls were so so about it even though I went light on the curry but Rod and I both agreed this will be added to our make again list.


Pumpkin Curry Soup

Ingredients:

* 2 tablespoons butter or margarine
* 1 cup (1 small) chopped onion
* 2 large cloves garlic, finely chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper
* 3 cups chicken broth
* 1 can (15 oz.) Pumpkin Puree
* 1 can (12 fl. oz.) Evaporated Milk

Directions:
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Originally found here.