Pumpkin Curry Soup Recipe

Ingredients <br>- 2 tablespoons butter or margarine <br>- 1 cup chopped onion <br>- 2 cloves garlic <br>- 1 1/2 teaspoons curry powder <br>- 1/2 teaspoon salt <br>- 1/4 teaspoon ground white pepper <br>- 3 cups chicken broth <br>- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin <br>- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk <br><p></p>Directions <br>step 1: MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute. <br>step 2: ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm. <br>

Ingredients
- 2 tablespoons butter or margarine
- 1 cup chopped onion
- 2 cloves garlic
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3 cups chicken broth
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions
step 1: MELT butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
step 2: ADD broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

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