My Curried Pumpkin Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1 yellow sweet onion, chopped fine
• 2 celery ribs, chopped fine
• 1 cup grated raw carrot
• 2 minced garlic cloves
• 1 (30 ounce) can pumpkin puree
• 2 quarts chicken stock (i usually mix) or 2 quarts beef stock (i usually mix) or 2 quarts vegetable stock (i usually mix)
• 2 teaspoons curry powder
• 1 teaspoon cinnamon
• salt and pepper
• sour cream (to garnish) or salted cashew pieces (to garnish)

Recipe

• 1 saute onions, celery and carrot in a pan with butter or margarine on low heat until very tender and slightly caramelized.
• 2 remove from heat and add minced garlic and spices (cinnamon and curry).
• 3 add vegetable and spice mixture to food processor and puree until same consistency as pumpkin, you may want to add some of the pumpkin to help with the blending process.
• 4 combine pumpkin and vegetable puree in a large stock or soup pot, add the chicken stock, stir with wire whisk to combine and heat on low to medium heat until bubbling. (10-20 minutes).
• 5 salt and pepper to taste, garnish with sour cream and/or cashews.
• 6 (hint, for smooth, velvety texture you can strain through a sieve before serving).
• 7 use vegetable stock and margarine to keep vegetarian.