When I spotted this recipe, the first thing that I noticed was the curry powder. I love anything made with curry powder. Curry powder is the chocolate of spices, i.e., anything is better with curry. Whipping up this pumpkin soup was an easy way to fill the house with the autumnal scent of an Indian potpourri. That sounds silly to me, too. I just wanted to use the word autumnal, because I enjoy saying it aloud. What seasonal words bring a smile to your face? Get off my blog if you are thinking snow. We can’t be friends. We just can’t.
That’s right, I cook with garlic powder, and boxed stock. I forgot the evaporated milk when taking the ingredient photo. I used fat free evaporated milk.
As a huge fan of cold soups, I figured this would better after a few hours in the refrigerator. I was correct. The soup, which was merely good when hot, was amazing when served chilled.
Spicy Pumpkin Soup
2 tablespoons butter
1 cup chopped onions
1/4 teaspoon garlic powder
2 teaspoons curry powder
1/2 teaspoon pepper
3 cups chicken broth
1 (15 ounce) cans pumpkin
1 1/2 cups evaporated milk (skim works fine)
Saute onion in butter, until soft.
Stir in the curry, salt, and garlic powder.
Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes.
Stir in evaporated milk and chill.
Serve with corn muffins, because every meal should feature corn muffins. They are autumnal, as you know.
This recipe is adapted from a recipe at food.com.