Velvet Pumpkin Soup

Ingredients

• 4 Tablespoons Butter
• 3 cloves Garlic, Minced
• 1 whole Onion, Diced
• 1-¼ teaspoon Curry Powder
• ½ teaspoons Salt
• ¼ teaspoons Ground Coriander
• ⅛ teaspoons Cayenne Pepper (more To Taste)
• 3 cups Chicken Broth
• 1 can Pumpkin (15-16 Oz, Solid Pack)
• 12 ounces, fluid Can Of Evaporated Milk

Preparation Instructions

Melt butter and saute onions and garlic until golden brown. Add spices and simmer gently for 2 minutes. Stir in broth and simmer, partially covered, for 20 minutes. Add pumpkin, stirring till smooth. Add evaporated milk. Heat over medium heat for 5 minutes; don’t allow soup to boil, but a simmer is okay.

In batches, transfer soup to a blender or food processor. Process till very smooth. Serve hot. Garnish as desired (paprika, nuts, croutons, herbs, etc.).

Some notes:

Leftovers reheat nicely (I have not tried freezing it, though).

I used low-sodium/low-fat chicken broth and low-fat evaporated milk to lighten the recipe some. You could also reduce the butter by half, probably.

I prefer the blender over the food processor. Makes everything smooth and just a little frothy!