Pumpkin Mango Curry Soup

From Kermit’s kitchen:

Serves 6 to 8

The individual flavors of the pumpkin, mango, and curry compliment each other to produce a memorable soup.

Ingredients:

2 Tablespoons butter or margarine
1 cup (approximately one small) chopped yellow onion
2 large cloves of garlic, finely chopped
1 1/2 teaspoons curry powder
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pure pumpkin
1/2 to 1 cup (to taste) of Kermit’s Mango Habanera Sauce
1 can (12 fluid ounces) evaporated milk

Preparation:

In large saucepan, melt butter over medium heat.
Add onion and garlic.  Stirring frequently, cook 2 to 3 minutes or until tender.
Stir in curry powder and pepper.  Cook 1 minute.Add broth, pumpkin, and Mango Habanera to the mixture in the saucepan.  Bring to a boil.
Reduce heat to low; stirring occasionally, cook 15 to 20 minutes.
Stir in evaporated milk.  Transfer mixture to a food processor or blender (may be done in batches); cover.  Blend until smooth.
Serve warm

Serving Suggestions:

This is a great tasting and filling soup - - just the thing for lunch on a chilly day.  Serve with fresh baked bread or in a bread bowl.