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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Curry and white pepper add zest and flavor to this creamy, Fall favorite. Served with hot, crusty bread and a pear and walnut salad.Sprinkle with nutmeg before serving for a yummy treat. Ingredients:
2 tablespoons butter or margarine |
1 cup (1 small) chopped onion |
2 cloves garlic, finely chopped |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
3 cups chicken broth |
15 oz. pumpkin, canned |
1 can (12 fl. oz.) evaporated milk |
Directions:
1. 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.
2. 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.
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