I made this last week and LOVED it.
I promise it is tasty!
Just give it a try!!!
It makes a nice light lunch paired with homemade buns!
(From Eat Shrink and Be Merry)
2 tsp olive oil or butter
1 cup chopped onions
1 tsp minced garlic
1 Tbsp grated gingerroot
1 tsp curry powder
1/2 tsp ground cumin
4 cups chicken broth
2 cups of pureed pumpkin (not pie filling)
2 cups peeled, chopped Granny Smith apples
1 cup chopped carrots
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup evaporated milk or light cream
Heat olive oil in a large, non stick soup pot over medium heat. Add onions and garlic. Cook and stir until onions begin to soften, about 3 minutes. Add gingerroot, curry powder and ground cumin. Mix well and cook for 30 more seconds.
Add broth, apples, pumpkin, carrots, salt and pepper. Bring mixture to boil. Reduce heat to low and simmer, covered for 12 to 15 minutes or until carrots are tender. Stir occasionally.
Working in two batches, transfer soup to a blender and puree until smooth. Soup will be very thick. Return puree to pot and stir in evaporated milk. Serve hot.
It tastes better than it looks…really.