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Instructions |
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In large saucepan, saute onions in butter until tender. Add curry powder and saute 2 minutes longer.
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Remove from heat. Stir in pumpkin and salt. Spoon mixture into food processor (or do in 2 batches in blender.)
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Add cream and half and half. Process until smooth.
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Return mixture to saucepan. Stir in chicken broth and heat just to boiling, stirring occasionally.
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Serving
Suggestions |
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Recipe may be cut in half. Also, soup can be frozen. Thaw and reheat slowly.
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Originally Submitted
11/17/2008
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