Monday, May 12, 2008

Pumpkin Curry Soup


Pumpkin Curry Soup

2 c. canned pumpkin
4 T. butter
½ c. onion, chopped
2 cloves garlic, pressed
4 c. water
6 chicken bouillon cubes
2 c. half and half (I usually use half this amount. I've also just used milk.)
3 chicken breasts, seasoned, baked and cubed
1 bay leaf
1 ½ t. curry
1 pinch nutmeg
1/4 t. pepper
1 ½ t. salt
2-3 c. cooked rice (or as desired)

Melt butter. Sauté onion and garlic. Add everything but half and half and rice. Reduce heat and simmer for 30 minutes. Add rice and half and half at the end and remove bay leaf. Add additional seasonings if necessary (s & p, nutmeg, curry, etc.)

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