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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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With the weather turning cooler, thoughts turn to Thanksgiving. This is my traditional way to start the meal. No idea where I got the recipe from (I should keep better notes I guess!) Ingredients:
2 tablespoons butter |
1 cup onion, chopped |
2 large cloves garlic, chopped |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
3 cups lower sodium chicken broth (kitchen basics brand is great!) |
1 (15 ounce) can pumpkin puree (unspiced) |
1 (12 ounce) can evaporated milk |
Directions:
1. In large saucepan, melt butter over medium-high heat.
2. Add onion and saute until onion softened.
3. Add garlic, curry powder, salt and pepper. Saute 1 minute or until fragrant.
4. Add broth and pumpkin puree. Bring to a boil.
5. Reduce heat and simmer 15 to 20 minutes.
6. Stir in evaporated milk.
7. In batches, transfer to a food processor and blend until smooth.
8. Return to saucepan and heat to serving temperature.
9. Garnish with fresh chopped parsley if desired.
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