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Pumpkin Curry Soup

1/4 cup butter
2 cups chopped onion
4 cloves garlic
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground white pepper
6 cups chicken broth (6 cups water plus 1/2 cup chicken boullion)
2 cans pumpkin (6 jin Pumpkin peeled)
3 cups shelf milk


Put all ingredients in the crock-pot on high for 2 or more hours. Add milk at the end.


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.

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.

Here’s our fresh pumpkin cut and tossed in the crock-pot.

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