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Curried Pumpkin Soup Recipe

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

Kimberlee Roth
Added: Tuesday, May 30, 2006


1/3 c chopped onion
1 tsp minced garlic
1 tsp curry powder
tsp salt
2 Tbsp butter
1 c pure pumpkin
tsp nutmeg
1/8 tsp sugar
2 c chicken broth
1 c milk
1 Tbsp cornstarch
2 Tbsp heavy cream
1 bay leaf
Sour cream to top soup

Sautee onion and garlic in butter until clear. Add pumpkin, nutmeg, sugar, and a bay leaf. Stir in the broth, and bring to a boil. Simmer 15 minutes. Stir in milk. Save some to mix with the cornstarch. Add cornstarch and cook until it is thick. Serve with a dollop of sour cream and pumpkin seeds.

Personal Notes:
Personal Notes:
The curry is not strong and you can certainly add less. I like the ease of this recipe and I like the flavor.




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