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Donna Patania's curried pumpkin soup

1/4 cup (114 g) butter or margarine
1 large onion, finely chopped

1-16 oz can (454 g) pumpkin puree
4 cups (1 litre) chicken broth
1/2 teaspoon (2 g) salt
1/2 teaspoon (2 g) curry powder
1/4 teaspoon (1 g) pepper
1/4 teaspoon (1 g) ground ginger
1 bay leaf

1 cup (230 ml) light cream

Melt butter in large sauce pan. Saute onion until tender. Stir in pumpkin, broth and spices. Bring to boil, stirring constantly. Reduce heat, simmer uncovered for 15 min. Remove bay leaf. Add cream, stir just until heated. Makes 6 to 8 servings.

Donna cooked this soup for us on cool evenings in Santa Fe, New Mexico after we delivered New Guinea artifacts to their gallery.

Back to Recipe toc or browse Alamos lime pie | Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger

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