Pumpkin Soup with Curry

Category: Pumpkin

Ingredients

• 1 can (15 oz) pumpkin
• 2 cans (30 oz) chicken broth (reduced sodium is best)
• 1 medium sweet onion, chopped
• 1–2 tbsp olive oil
• 1 tsp curry powder
• ⅛ tsp nutmeg
• 1 bay leaf
• Black pepper to taste
• 1 cup cream

Instructions

1. Sauté onions with olive oil until translucent.
2. Add pumpkin and broth; mix well.
3. Add all spices and simmer for at least 15 minutes; remove bay leaf.
4. Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
5. Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container

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