Curried Pumpkin Soup

The spices can be adjusted to your individual tastes.

Ingredients

• 1/3 cup chopped onion
• 1 tsp. minced garlic (or to taste)
• 1 tsp. curry powder
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• 2 Tbsp. butter or margarine
• 1 cup pureed pumpkin (or about 1/2 can of pumpkin)
• 1/4 tsp. nutmeg
• 1/8 tsp. sugar
• 1 Bay leaf
• 2 cups Veggie broth (or chicken broth)
• 1-1/2 cups milk (2% ok)
• 1 Tbsp. cornstarch
• 2 Tbsp. heavy cream (optional)
• Chopped chives (as decoration and optional)

Directions

In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender. Add pumpkin, nutmeg, sugar and the bay leaf. Stir in the broth and bring to a boil. Reduce heat and simmer uncovered for about 15 minutes. Take out the bay leaf. Stir in 1 cup of the milk and cook over low heat for a few minutes.

In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan. Cook and stir until thickened and bubbly. Cook a couple more minutes.

Serves: 4-6

To Serve: Swirl the cream on top, and garnish with chives. This can also be frozen after it cools. It will be good up to 3 months frozen.

By Connie from Cotter, AR