Monday, September 14, 2009

Pumpkin Curry Soup

A good friend shared this recipe with me last fall, and I have made it at least 2o times since! This soup is AMAZING! Don't let the curry scare you off- it is a very mild flavor, and perfect for the chilly months ahead of us! This soup is also great the next day- if not better. I serve this over rice.

In 4 TB butter saute:
1 diced onion
2 garlic cloves minced
1 quart of chicken broth
1 bay leaf
A pinch of nutmeg
1 1/2 teaspoons curry (I use a more to taste)
2 tsp salt
1/4 tsp ground pepper
1 16 oz can pumpkin
3 chicken breasts, cook under liquid, remover, shred, and return to broth (I use chicken tenders, about 15, because I like more chicken in mine)
1 pint half and half (I have subsituted whole milk, it is not as good, but fine if you don't have half and half on hand)
heat through, do not boil


  1. ooohh! I can't wait to try this one. It is perfect for fall.

  2. It is Erin's recipe, so you know it is GOOD!