Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1/3 |
cup |
onion |
chopped |
|
1 |
tsp |
garlic |
minced |
|
1 |
tsp |
curry powder |
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2 |
Tbsp |
butter or margarine |
|
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2 |
cups |
pureed pumpkin |
or about ½ can of pumpkin |
|
¼ |
tsp |
nutmeg |
|
|
1/8 |
tsp |
sugar |
|
|
2 |
cups |
veggie broth |
or chicken broth |
|
1 |
cup |
milk |
|
|
1 |
Tbsp |
cornstarch or arrow root or tapioca powder |
use as thickening agent |
|
2 |
Tbsp |
heavy cream (optional) |
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|
chopped chives as decoration |
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|
bay leaf |
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|
enough milk to add to cornstarch |
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Recipe Instructions:
- In large pan cook onion, garlic and curry in the butter or margarine for a few minutes until onion is tender
- Add pumpkin, nutmeg, sugar and the bay leaf
- Stir in the broth and bring to a boil
- Reduce heat and simmer uncovered for about 15 minutes
- Take out the bay leaf
- Stir in 1 cup of the milk and cook over low heat for a few minutes
- In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
- Cook and stir until thickened and bubbly
- Cook a couple more minutes.
- TO SERVE; Swirl the cream on top, and garnish with chives
- This can also be frozen after it cools. In the freezer it will be good for up to 3 months.
Recipe Time:
Preparation time 15 minutes, cooking time 30 minutes
Recipe Serving #:
4 - 6