Creamiest Curry Pumpkin Soup
Luscious autumn soup recipe.
- 2 Tbsp butter
- 1 c chopped onion
- 2 cloves garlic, finely chopped
- 1½ tsp curry powder
- ¼ tsp ground white pepper
- 3 c chicken broth
- 15 oz Libby’s 100% Pure Pumpkin
- 1 can Nestlé Carnation Evaporated Milk
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
ADD broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary - only fill 2/3 full, especially if warm); cover. Blend until smooth. Serve warm.