Pumpkin Soup with Curry
Zutaten
- 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
Anleitung
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
