Prep 10 mins
Cook 15 mins
This is a wonderfully light soup, that just hits the spot. Be sure to cook it long enough though.
- 2 tablespoons butter
- 1⁄2 cup onion, chopped
- 1 teaspoon curry powder
- 1 tablespoon flour
- 21 ounces chicken broth (2 cans)
- 1 lb canned pumpkin
- 1 teaspoon brown sugar
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 cup milk
- Saute onion in butter.
- Add curry powder and flour. Cook until bubbly.
- Add other ingredients. Simmer.
- Garnish with Chives or parsley.
This soup was great. Both my kids wanted second helpings, (ages 4 and 6). I added a little more salt than it called for but I did the rest the same as the recipe. Thanks.
An excellent way to use up that extra canned pumpkin after Thanksgiving. I let it simmer about 15-20 minutes, and it was perfect. Thanks for posting!