This soup is a variation of the Libby's Curry Soup recipe.
1 tablespoons butter
1 small onion, chopped
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground white pepper
3 cups chicken broth 2 cups of roasted sugar pumpkin , butternut squash or a 15 oz. can Pumpkin . (I have made it with squash and it is really tasty.)
1 small can of Evaporated Milk
Baby Bella Mushrooms
Sweat onions and garlic and mushrooms in butter.
Add stock and pumpkin bring to boil.
Reduce heat and add evaporated milk.
Cook for about 30 minutes.
You can blend this soup if you want. I think it is just an extra step that is unnecessary. I personally like to see what I am eating and it gives the soup a more rustic look to it.
If you are not blending it, make sure you take a whisk to it and make sure that any big pieces of pumpkin get distributed through the soup.
I like to serve it with a small dollop of non fat yogurt on top
Be sure to check back tomorrow for the main dish!