Serves 6 to 8
The individual flavors of the pumpkin, mango, and curry compliment each other to produce a memorable soup.
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 Curry Sauce
1 can (12 fluid ounces) evaporated milk
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 Curry 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 (by steven). Transfer mixture to a food processor or blender (may be done in batches); cover. Blend until smooth.
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.