Pumpkin Soup

Pumpkin soup: 

1 cup chopped yellow onion 

1 crushed garlic clove 

1/4 cup of butter 

1 tsp. of curry powder 

1/2 tea. of salt 

1/8 tea. ground coriander

1/8 tea. crushed red pepper 

3 cups chicken broth 

        *(I use Knorr chicken        bullion powder:3 cups water with 3 teaspoons of bullion. I usually add 1/4 extra teaspoon bullion for more flavor). 

1 (16 oz.) can pumpkin 

8-12 oz (up to 1 can) evaporated milk 

Directions:

Sauté garlic and onion in butter until onion is soft. Add curry, salt, coriander and pepper ~ cook 1 min.

Add chicken broth and boil gently for 15-20 min.

Uncovered….. stir in pumpkin and milk ~ cook 5 min. Pour into blender and blend until creamy (I use an emulsifier blender in the pan). After you have made the soup turn heat to the lowest simmer and leave uncovered for several minutes before putting the lid on. Let the soup simmer for a while to combine the flavors. 

After simmering you might need to add some:

paprika

Onion salt

A little more curry powder

A little more of the other  spices if needed to taste.

Top with (optional):

1 tea. finely chopped green onion 

Croutons 

Bacon

Serve with rolls or garlic bread .

Or 

Bread bowls are really fun and tasty if you can find them. 

*I usually substitute 3 teaspoons Knorr chicken bullion powder and 3 cups water for chicken broth.

You may want to add some Heavy whipping cream before serving. (Before or) After dishing up, pour in a swirly circle or heart shape around the top of the soup. It is pretty and tastes great. 

I think this soup actually tastes better the 2nd day after everything has had time to sit in the fridge  and combine. So if serving on the 2nd day be careful not to add too much onion salt because the flavors are stronger after they simmer and marinate. 

Heat and serve from a crockpot. Low for an hour or 2 and then warm for 1 hour