How to make it

  • 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 mild 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.

Reviews & Comments 4

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  • brandstellar 6 years ago
    This sounds so good - and perfect for this time of year. Thanks! Can't wait to try this one!
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    " It was excellent "
    sheba ate it and said...
    Love pumpkin, this soup hits the spot.
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  • borinda 9 years ago
    I've had something really similar which was super. I've bookmarked both this and your pumpkin risotto. :-)
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    " It was excellent "
    trigger ate it and said...
    I love pumpkin soup with curry.
    Five forks
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