Spicy Pumpkin Soup

1/2 cup butter
1 small onion, chopped
2 garlic cloves, minced
3 teaspoons curry
2 teaspoons salt
2 teaspoons paprika
3 teaspoons coriander
1/2-1 teaspoon red pepper
dash of cinnamon
3 cups pumpkin (1 large can)
2 cans chicken or vegetable broth
1 can evaporated milk
1-2 cups water, depending on desired consistency

  1. In large saucepan, saute onion in butter over medium-low heat until transparent.
  2. Stir in all other ingredients. Use an electric hand mixer to achieve the creamy, smooth texture.
  3. Cook 10 minutes.

SERVES approx. 8-10
PREP TIME 5 mins
TOTAL TIME 15 mins
This recipe is large, half as needed.
The evaporated milk can be substituted by any combination of cream, half & half, regular milk and/or water. The broth also can be replaced by water and/or bouillon cubes.
Using a slow cooker for this soup is not recommended.
Tastes better the next day.


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