The spices can be adjusted to your individual tastes.
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.
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
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