West Indian Curried Pumpkin Soup

This soup will surely give you the flavors of fall, but with a little kick!

1 T butter or olive oil
1 medium onion, finely chopped or grated
4 cloves garlic, diced or crushed

Sauté over medium heat for 3-5 minutes until soft or drizzle with olive oil and roast in oven for 25 minutes. Cool and puree in a food processor (if available, and if not, grate vegetables for a creamier texture) until smooth.

2 tsp curry powder
1/2 tsp salt (or to taste)
1/4 tsp white or black pepper (or to taste)
Additional options:
1/4 tsp nutmeg or 1 small chili, seeded and finely chopped

2 cups of chicken (or vegetable) broth
2 cups of solid, packed pumpkin, or fresh pumpkin, cooked and mashed
1 1/2 cups coconut milk and 1 T lime juice or (12 fluid-ounce-can) evaporated milk or 1 cup half-and-half and 1/2 cup heavy cream*

Stir the seasonings into the vegetables and sauté  for another minute or add to the puree in a large sauce pan.  Add the broth and pumpkin and simmer for 10-15 minutes.  Stir in the milk or cream and serve immediately.

Garnish with fresh parsley and yogurt or sour cream.

Courtesy of www.gyatso.net.

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