It is finally finally cooling down in CA where I feel like I can legitimately enjoy all things pumpkin and yes I know about a month behind the rest of you around the country. With that being said, along with pumpkin it is soup time. The time change this past weekend helps put me in the soup mood too with arriving home after the sun sets, I am more likely to want soup to warm me up after my commute home. If you are looking for a yummy soup, you have to try this pumpkin curry soup. It gives an exotic taste and you don't need a lot of ingredients for this soup. You get to even use a can of pumpkin, how about that for easy? No cutting, no roasting and no scraping of the pumpkin to make this soup. If you really want to get festive, clean out a pumpkin and after cooking the soup, pour the soup into the pumpkin. Just an idea!
For this soup, you need, 1 can (15 oz) Libby's pumpkin, 1 can (12oz) evaporated milk, 2 tablespoons butter, 1 cup chopped onion, 2 large garlic cloves, chopped, 1/2 teaspoon salt, 1 1/2 teaspoon ground curry powder, 1/4 teaspoon white pepper, 3 cups chicken broth.
Melt the butter in a heavy-bottomed pot or stock pot.
Once the butter is melted, add the chopped onion and garlic.
Stir frequently until the onions are tender about 3 minutes. Add in the curry powder, white pepper and salt. Cook for 1 minute or until the curry powder is fragrant.
Add the broth and canned pumpkin to the pot.
Cook the soup for about 15 minutes and then add in the evaporated milk.
Serve the soup with a side of bread if you want!