NO PHOTO
Ingredients
Servings
- pumpkin, canned1 can
- chicken stock, reduced sodium is best2 can
- onion, sweet; chopped1
- olive oil1–2 tbsp
- curry powder1 tsp
- nutmeg1/8 tsp
- bay leaf1
- black pepper, to taste
- cream1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Sauté onions with olive oil until translucent.
Add pumpkin and broth; mix well.
Add all spices and simmer for at least 15 minutes; remove bay leaf.
Let soup cool to lukewarm temperature and purée in a blender for smooth texture.
Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container