Curry Pumpkin Soup

Saladmaster: 3 qrts Sauce Pan

Yield: 4 servings

Ingredients

2 tablespoons butter
1 chopped small onion
2 garlic cloves
1/2 tablespoon curry powder
2 cups broth
1 1/2 cups chopped pumpkin
1/2 cup evaporated milk
salt and pepper, to taste

Procedures

In a pan, melt 2 tablespoons butter.
Add 1 chopped small onion and 2 garlic cloves; sauté for 2 minutes.
Stir in 1/2 tablespoon curry powder and cook for another minute.
Pour in 2 cups broth and 1 1/2 cups chopped pumpkin. 
Cook, stirring occasionally, until pumpkin is tender. 
Season with salt and pepper to taste.
Stir in 1/2 cup evaporated milk. Cool. 
Transfer mixture to a blender and blend until smooth. Serve warm.


by: Elaine P. Lim 
Photography by Patrick Martires