Pumpkin Curry Soup
This recipe comes from my dear friend Shannon and it is delicious! I love soup. That's no secret. So I love when I find another recipe for a soup that is just so inviting and warm and completely delicious. This soup is all those things and so wonderful to have on a chilly Fall or Winter evening.
In other news, my family (all but 1 who didn't even try it) absolutely loved this soup. Taryn ate two bowls and then asked me to put leftovers in her lunch the next day.
Thank you Shannon for sharing!
Ingredients:
4 Tblsp Butter
1 diced onion
2 minced garlic cloves (I buy the jar with it already minced)
2 quarts chicken broth
1 bay leaf
1/2 tsp. curry
pinch nutmeg
2 tsp. salt
1/4 tsp. pepper
1 small can of pumpkin
Rotisserie chicken, separated from bone and cut up or approximately 3 cooked chicken breasts, cut up
1 pint 1/2 and 1/2
Directions:
In a large stock pot, sauté the butter, onion, and garlic cloves.
Add the chicken broth, spices, and pumpkin. Bring to a boil.
Add the pieces of chicken breast or the pieces of rotisserie chicken and the 1/2 and 1/2. Keep warm but do not bring back up to a boil once the 1/2 and 1/2 has been added.
Serve with rice in the bottom of each bowl for a more filling meal.
Notes: The only change I would make would be to add more chicken. There is a lot of broth and the one rotisserie chicken didn't seem to be enough. My family loved chicken and so I will add more next time. The rice adds to the soup and gives it not only more substance but a delicious texture.
In other news, my family (all but 1 who didn't even try it) absolutely loved this soup. Taryn ate two bowls and then asked me to put leftovers in her lunch the next day.
Thank you Shannon for sharing!
Ingredients:
4 Tblsp Butter
1 diced onion
2 minced garlic cloves (I buy the jar with it already minced)
2 quarts chicken broth
1 bay leaf
1/2 tsp. curry
pinch nutmeg
2 tsp. salt
1/4 tsp. pepper
1 small can of pumpkin
Rotisserie chicken, separated from bone and cut up or approximately 3 cooked chicken breasts, cut up
1 pint 1/2 and 1/2
Directions:
In a large stock pot, sauté the butter, onion, and garlic cloves.
Add the chicken broth, spices, and pumpkin. Bring to a boil.
Add the pieces of chicken breast or the pieces of rotisserie chicken and the 1/2 and 1/2. Keep warm but do not bring back up to a boil once the 1/2 and 1/2 has been added.
Serve with rice in the bottom of each bowl for a more filling meal.
Notes: The only change I would make would be to add more chicken. There is a lot of broth and the one rotisserie chicken didn't seem to be enough. My family loved chicken and so I will add more next time. The rice adds to the soup and gives it not only more substance but a delicious texture.
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Ann