1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. curry powder
1/2 tsp. salt
1/8 to 1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
1 3/4 c. (16 oz. can) Libby's solid pack pumpkin
1 c. half and half
sour cream and chives (optional)
In large saucepan, melt butter; saute onion and garlic until soft. Add curry powder, salt, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered, for 15 to 20 minutes. Stir in pumpkin and half and half; cook 5 minutes. Pour into blender container (I never do this step). Cover; blend until creamy. Serve warm or reheat to desired temperature. Garnish with dollop of sour cream and chopped chives (or green onions), if desired.
3 comments:
OOOH I am so excited to try. It looks heavenly....do you just eat your's chunky?
I love all things pumpkin, so I am excited to try this.
It isn't chunky at all, it's almost foamy.
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