Cream Of Pumpkin Curry Soup
|Chopped small onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Curry powder||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Water||3 Cup (48 tbs)|
|Vegetable bouillon cubes||3 (Vegetarian, Maggie Brand)|
|Canned solid pack pumpkin||15 Ounce (1 3/4 Cups Or 1 Can)|
|Half and half||1 Cup (16 tbs)|
MELT butter in large saucepan over medium-high heat.
Add onion and garlic; cook for 3 to 5 minutes or until tender.
Stir in curry powder, salt, coriander and crushed red pepper; cook for 1 minute.
Add water and bouillon; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavor.
Stir in pumpkin and half-and-half; cook for 5 minutes or until heated through.
TRANSFER mixture to food processor or blender container (in batches, if necessary); cover.
Blend until creamy.