Curried Pumpkin Soup

Carving a pumpkin this year? Instead of throwing out the insides, try this recipe!

1 small onion, chopped
3 cloves of garlic, minced
2 tablespoons of olive oil
2 cups of pumpkin
4 cups of chicken stock
1 tablespoon of VE Curry Powder
Salt and pepper
1/2 cup of milk


In a saucepan, brown onion and garlic in the olive oil. Add salt and pepper and curry powder and cook for about 2 minutes. Add the pumpkin and the chicken stock, stir and bring to a boil. Cover and simmer for about 15 minutes, and then add the milk. Using a blender or a handheld pureeing device, blend the soup until smooth. Serving suggestion: Add a dollop of sour cream on top. Serves 4.

Enjoy!

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