the soup bowl

I'm hooking up with Jodi for a soup swap.  The idea is that everyone who participates, posts a delicious soup recipe and we're all blessed in the sharing.  Click here to find the links that will take you to all the recipes. 

My soup is a fall favorite.  My mom's church served this every year for the Mother-Daughter Thanksgiving tea. I begged the lady who was in charge of the menu for the recipe and apparently it was the recipe on the evaporated milk can.  No matter,  It's got the perfect blend of savory and the pumpkin adds a hint of sweetness underneath all the flavors. 

2 Tablespoons butter
1 cup chopped onion
2 large cloves garlic, chopped
1 1/2 teaspoons of curry powder ( LOVE this stuff!)
1/2 teaspoon salt
1/4 teaspoon white pepper (I don't have white pepper so I just use my regular pepper)
3 cups chicken broth
1 15oz can pumpkin (make sure it's plain pumpkin and not the pumpkin pie pumpkin with spices)
1 12oz can of evaporated milk

Melt butter in large saucepan over medium high heat.  Add onion and garlic; cook, stirring frequently for 2-3 minutes or until tender.  Stir in curry powder, salt and pepper and cook for 1 minute.  Add broth and pumpkin; bring to boil.  (keep an eye on it while it's coming to a boil)  Reduce heat to low; cook stirring occasionally for 15-20 minutes.  Stir in evaporated milk.  Transfer mixture to blender and process in batches.  (Be sure to leave a vent hole when processing hot liquids....trust me!)  Blend until smooth.  Serve warm with a dollop of sour cream if desired. 

Enjoy!  And thanks to Jodi for hosting the Soup Bowl....we'll be having lots of soup in the coming days!