Pumpkin Curry Soup With Rice Recipe

This is my sister’s recipe and I’m posting it for my benefit. I tend to lose e-mails over time and my blog has lasted over four years so this is the safer place. She’s had this recipe for a while and tells me about it all the time so I finally had her send it to me, made it and loved it. I even used FRESH organic pumpkin. YUM!

Pumpkin Curry Soup Recipe

Ingredients:

2TBS butter
1 Cup chopped/diced onion (how ever large or fine chunks you want
2 Cloves of garlic (I use a fine grader like for nutmeg to grade them in)
1 1/2 tsp of Curry powder
1/2 tsp salt
1/4 tsp pepper
3C of chicken broth (or 2 bouillion cubes +3.5c of water)
15 oz to 1 large can of pumpkin
12oz of cream

red pepper flake optional

Directions:

Sautee & sweat butter, onion, garlic until onions are tender. Add curry salt, pepper and let it soak in everything.  Add pumpkin, cream and broth. Start building to taste, I usually end up adding more curry, salt, pepper, and sometimes an extra bouillon cube without the water to make the taste stronger. If it is too hot add more cream and maybe water. Let it simmer and incorporate the flavors, but watch out as curry gets hotter as it cooks.