 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 tablespoons olive oil |
1 cup chopped onion |
2 cloves of garlic, finely chopped |
1/2 teaspoon curry powder (to taste) |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
3 cups vegetable broth |
15 oz. canned pumpkin |
12 fl. oz. fat free evaporated milk |
Directions:
1. Heat olive oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.
2. Stir in curry powder, salt and pepper; cook for 1 minute.
3. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes.
4. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary) and cover. Blend until smooth. Or you can use a wand blender.
5. Serve warm.
|
|