Pumpkin Curry Soup
2 Tablespoons Butter
3 Tablespoons All-Purpose Flour
2 Tablespoons Curry
1/2 Onion chopped
4 Cups Vegetable Broth
1{29 ounce} can of Pumpkin {or fresh pumpkin if you have one}
1 1/2 Cup Cream
Salt and pepper to taste
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Add onion and continue to stir until mixture begins to bubble.Gradually whisk in broth and cook until thickened. pour soup into a blender {in batches if you need too} and blend onion mixture until smooth. In a double boiler heat up the cream until warm. Stir in pumpkin and cream. Season with salt and pepper. Top with grated parmesan cheese.
This soup is really warm and it's quick and easy to make. It goes great with some crusty bread.
Enjoy!
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