As the temperature outside will begin falling, we start craving soups and gumbo.  This curry is easy and delicious.   You can always add a little crunch with Jillz Crackers or Simple Mills crackers.  Enjoy!!!

Curried Pumpkin Soup

Serves 8

1 large onion, chopped

1 clove garlic, minced

1 TBLS ghee

Two 16-oz cans solid pack pumpkin

1-1/2 T. curry powder (I use 1 regular, 1/2 hot)

1/4 t. pepper

1/2 t. lemon-pepper seasoning

1 t. Coconut sugar

1/4 t. nutmeg

1 bay leaf

4 c. low-fat chicken broth

1-1/2 c. Coconut Milk

1/2 c toasted pumpkin seeds, sunflower seeds, or toasted almonds

In a nonstick skillet, saute’ onion and garlic in ghee until very soft, about 5 minutes.  Stir in pumpkin, curry, pepper, lemon-pepper, sugar, nutmeg, bay leaf & broth.  Bring to a boil, reduce heat and simmer for 30 minutes.  Remove from heat.  Discard bay leaf.  Stir in milk and reheat gently; do not boil.  Serve garnished with toasted seeds or nuts.  Freezes well.

This recipe came from one of my sweet clients, Mrs. Gail Little