Ingredients:
1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. curry powder
1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
15 oz. (small can) Libby's solid pack pumpkin
1 c. half and half
1/4 c. butter
1 c. chopped onion
1 garlic clove, crushed
1 tsp. curry powder
1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 c. chicken broth
15 oz. (small can) Libby's solid pack pumpkin
1 c. half and half
Instructions:
In large saucepan, melt butter; saute onion and garlic until soft. Add curry powder, coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered 15-20 minutes. Stir in pumpkin and half and half; cook 5 min. Pour into blender. Cover and blend until creamy.
Garnish with freshly ground pepper, serve with thick slices of warm, gluten-free bread...enjoy!
Garnish with freshly ground pepper, serve with thick slices of warm, gluten-free bread...enjoy!
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Credit for this yummy treat is due to Vintage Mommy. She posted the recipe on her blog a while ago and I'd been itching to try it. I finally made it for dinner on the official first day of Fall and loved it! This is going to definitely be a standby for our family throughout this chilly season.
Credit for this yummy treat is due to Vintage Mommy. She posted the recipe on her blog a while ago and I'd been itching to try it. I finally made it for dinner on the official first day of Fall and loved it! This is going to definitely be a standby for our family throughout this chilly season.
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