2ย tbspย (30 mL) butter
1ย onionย finely chopped
1ย appleย peeled and diced
3ย clovesย garlicย minced
4ย tspย (20 mL) curry powder
1/2ย tspย (2 mL) ground cinnamon
6ย cupsย (1.5 L) no salt added chicken broth
1ย canย (796 mL) E.D.SMITHยฎย Pure Pumpkin
1ย cupย (250 mL) milk, light cream or evaporated milk
Salt and pepperย to taste
Directions
Melt the butter in a large saucepan set over medium heat. Cook the onion, apple and garlic for 3 to 5 minutes or until softened. Stir in the curry powder and cinnamon. Add the broth and pumpkin; simmer for 10 minutes.
Purรฉe with an immersion blender (or in a batches in a blender) until smooth. Add milk and heat gently. Season with salt and pepper to taste.
ย
Tips
For entertaining, garnish soup with a drizzle of yogurt and a sprig of fresh cilantro or parsley.
To make the soup dairy free, use oil instead of butter and coconut milk instead of milk or light cream.
To make the soup vegetarian, use vegetable broth instead of chicken broth.
