Curried Pumpkin Soup

This is the curry pumpkin soup I have listed on my wedding menu. =) I've made this soup for years now and it always just hits the spot, especially at this time of year. If youre feeling especially adventurous... serve the soup in little individual hollowed out pumpkins.... or serve from one very large pumpkin (might want to line the pumpkin with plastic to prevent leaking!! (learned this one the hard way!!)

This recipe is so rediculously simple.

Although this is most easily made with canned pumpkin.. it works just as well with most pureed squash... particularly butternut! =) MMM!

INGREDIENTS

* 1 tablespoon butter
* 1 onion, finely chopped
* 2 cloves garlic, crushed
* 1 tablespoon curry powder
* 1 (15 ounce) can pumpkin puree
* 3 cups chicken broth
* salt & pepper to taste


METHOD

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onions are transluscent. Add curryand stir until fragrant.

Stir pumpkin, broth, and water. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

Puree soup.. or serve chunky style ;-).

Serve with a dallop of sour cream.