Creamy Pumpkin Soup

Submitted by: Peter S. Poulos

Ingredients

• 1 cup chopped white onion
• 1 tsp. curry powder
• 1 garlic clove, crushed
• 3 cups chicken broth
• 1/4 cup butter
• 3/4 cup cooked or canned pumpkin
• 1/2 tsp. celtic salt
• 1 cup light cream, almond milk, or coconut milk
• 1 tsp. finely chopped green onion
• 1/2 tsp. ground coriander
• 1/2 tsp. crushed red pepper

Instructions

1. Saute the onion and garlic in butter until the onion is soft.
2. Stir in the seasonings and cook one minute longer.
3. Add the broth and bring the mixture to a boil.
4. Simmer, uncovered, for 20 minutes.
5. Stir in the pumpkin and cream; simmer 5 minutes longer.
6. Pour the soup into a blender jar, cover, and blend until creamy.
7. Serve hot.

To quadruple the ingredients (after you serve it the first time the news will spread!):

• 4 cups chopped white onion
• 4 tsp. curry powder
• 4 garlic cloves, crushed
• 12 cups chicken broth
• 1 cup butter
• 3 cups cooked or canned pumpkin
• 2 tsp. celtic salt
• 4 cups light cream, almond milk, or coconut milk
• 4 tsp. finely chopped green onion
• 2 tsp. ground coriander
• 2 tsp. crushed red pepper