Robin’s Pumpkin Curry Soup, courtesy of Robin Turnquist

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Robin’s Pumpkin Curry Soup

If you still have a can of pumpkin puree in your pantry, here’s a tasty way to serve it. Thanks to Cathe Race who recommended the recipe and Robin Turnquist who shared it. •••

Pumpkin Curry Soup

Serves 8 1 cup chopped sweet onion 6 cups chicken stock 15 ounce can pumpkin puree 4 tbs flour 4 tbs curry 2 tsps turmeric 2 cans evaporated milk (can use heavy whipping cream if you want) 2 tbs honey ½ tsp nutmeg

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•••

Chop onion and saute in butter until tender. Add flour and curry powder until blended. Gradually add broth and bring to a boil. Stir about two minutes until thickened.

Add the pumpkin, milk (or cream), honey, nutmeg, and turmeric.

Stir until heated through. In small batches, puree in blender or use hand blender until creamy. Put back in pot and keep warm for serving.

You can garnish the top with sour cream and chives if desired. Enjoy! n

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