Velvet Pumpkin Soup

By Marylee

Ingredients

• Ingredients
• 4 Tablespoons Butter
• 3 cloves Garlic, Minced
• 1 whole Onion, Diced
• 1-1/4 teaspoon Curry Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Coriander
• 1/8 teaspoons Cayenne Pepper (more To Taste)
• 3 cups Chicken Broth
• 1 can Pumpkin (15-16 Oz, Solid Pack)
• 12 ounces, fluid Can Of Evaporated Milk

Preparation

Step 1

Melt butter and add onions and garlic. Cook onions until g olden brown. Add spices and cook another two minutes. Stir in chicken broth and simmer partially covered for 20 minutes. Stir in the pumpkin and then the evaporated milk. Cook for another five minutes. Be careful not to boil. Then use in an immersion blender and combine all ingredients together until smooth.