1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt (Sea salt is best)
2 c. Half and Half
2 1/2 c. chicken stock
1tsp. cinnamon
1/8tsp. nutmeg
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt (Sea salt is best)
2 c. Half and Half
2 1/2 c. chicken stock
1tsp. cinnamon
1/8tsp. nutmeg
Sour Cream or Shredded Romano Cheese
Melt butter in a large saucepan. Cut up onion and saute in butter until soft. Add curry powder, cinnamon and nutmeg and cook 1-2 minutes more. Place mixture into food processer with pumpkin and salt. Process until smooth. Add Half/Half and process until smooth. Pour mixture back into saucepan. Add chicken stock and heat over low heat, stir occasionally.
Serve soup hot with your choice of a dollop of sour cream or shreeded Romano Cheese in the center. Great with a toasted bred. Serves 6