"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Holston
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
1/4 cup finely chopped onion
1 tbsp. all purpose flour
1 1/2 tsp. curry powder
2 {10 3/4 oz.} cans of chicken broth
1 {16 oz.} can pumpkin
1 tsp. brown sugar
1/4 tsp. salt, ground pepper, grated nutmeg
1 cup milk
minced chives or parsley
lowfat plain yogurt {opt}

Directions:
Directions:
Melt butter in 3 qt. saucepan over medium-high heat. Add onion & saute until translucent, about 5 minutes. Mix in flour & curry powder and cook until bubbly about 2 minutes. Remove from heat and gradually stir in broth. Add pumpkin, brown sugar, salt, pepper & nutmeg. Cook over medium heat, stirring constantly until thickened. Blend in milk & continue cooking until warmed thoroughly: do not boil. Ladle into bowls. Sprinkle with chives or parsley. Garnish with yogurt. Serve immediately.

 

 

 

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