It is a snowy wintry day at my house and the kind of day that a bowl of hot, creamy soup would hit the spot. Pumpkin Curry Soup is also good for spring and fall days that have a chill in the air. It is quick and easy; the thick creamy consistency comes from evaporated milk (I use fat free) and a hand held immersion blender. If you have not used a blender like this before you should consider it for your home and galley because it is thin and good for multiple uses. I have one at home but was frustrated that I did not have one on the boat; my perceptive children solved that problem by giving me another as a gift!
PUMPKIN CURRY SOUP - a recipe from www.verybestbaking.com
2 tbsp. butter or margarine
1 cup chopped onion
2 large cloves garlic, finely chopped
1 1/2 tsp. curry powder
1/2 tsp salt
1/4 tsp. ground pepper
3 c. chicken broth
1 15 oz. can pure pumpkin
1 12 oz. can evaporated milk (I use fat-free)
MELT butter in a large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
ADD broth and pumpkin, bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk.
PUREE with immersion blender until soup is creamy, smooth and frothy. Serve warm.
