"Hunger is the best sauce in the world."--Cervantes

Pumpkin Curry Soup Recipe

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

Contributor:  
Contributor:  
Terry Pennington
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp butter
1 cup chopped onions
2 Large cloves of garlic, crushed
1 1/2 Tbsp curry powder
1/2 tsp salt
1/4 tsp ground white pepper
3 cups of vegetable broth
1 3/4 cups of canned Pumpkin
1 1/2 cups of evaporated milk

Directions:
Directions:
In a large sauce pan and melt butter. Saute onions and garlic in pan.

Stir in curry power, salt and pepper; cook 1 minute.

Add broth and pumpkin; simmer uncovered for 15 to 20 minutes, then stir in evaporated milk.

Cook under low heat until soup is gentling bubbling; remove from heat and serve.

Number Of Servings:
Number Of Servings:
Makes 8 cups
Personal Notes:
Personal Notes:
Simply Delicious!!!

 

 

 

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