Description
A recipe for Pumpkin Curry Soup

Ingredients

• 2 tablespoons butter or margarine
  
• 1 cup (1 small) chopped onion
  
• 2 large cloves garlic, finely chopped
  
• 1 1/2 teaspoons curry powder
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground white pepper
  
• 3 cups chicken broth
  
• 1 can (15 ounces) Libby's 100% Pure Pumpkin
  
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk

Preparation
MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.

ADD broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Nutrition
Nutritional analysis per serving: 160 calories, 5g protein, 9g fat (80 calories from fat), 11g carbohydrate, 15mg cholesterol, 3g fiber, 630mg sodium, 220% daily value vitamin A

Serves
Makes 6 servings

Variations
no information available