Cream of Pumpkin Soup Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finely chopped | |
| All-purpose flour - 1 tablespoon | ||
| Chicken broth | 2 Can (10oz) (Curry powder - 1 teaspoon) | |
| Pumpkin | 1 Can (10oz) (Curry powder - 1 teaspoon) | |
| Brown sugar | 1 Teaspoon (Curry powder - 1 teaspoon) | |
| Nutmeg | 1/8 Teaspoon (Curry powder - 1 teaspoon) | |
| Salt | 1/4 Teaspoon (Curry powder - 1 teaspoon) | |
| Pepper | 1/8 Teaspoon (Curry powder - 1 teaspoon) | |
| Milk or half-and-half (light cream) - 1 cup milk | ||
| Chives or parsley - minced | ||
Directions
MAKING
1) Take a pan and heat butter.
2) Add onion and saute for 2 minutes on medium heat.
3) Add the curry powder and flour. Cook for few minutes.
4) Remove the pan from heat and chicken broth.
5) Add pumpkin, sugar, mace, salt and pepper.
6) Simmer the mixture on low heat but do not boil.
SERVING
7) Garnish the soup with minced chives or parsley and serve in a soup bowl.
1) Take a pan and heat butter.
2) Add onion and saute for 2 minutes on medium heat.
3) Add the curry powder and flour. Cook for few minutes.
4) Remove the pan from heat and chicken broth.
5) Add pumpkin, sugar, mace, salt and pepper.
6) Simmer the mixture on low heat but do not boil.
SERVING
7) Garnish the soup with minced chives or parsley and serve in a soup bowl.
Chef
