Creamy Pumpkin Curry Soup

Ingredients:

2 Sweet Onions

1 stick butter

Curry power

Flour

Vegetable Stock

Garam Masala Spice

Block winter squash

Can of pumpkin

Pint of heavy cream

Silken tofu

Salt

Fresh thyme

Directions:

Melt butter in large non stick pan.

Thinly slice onions and place in pan.

Cook till glossy and translucent.

Add generous helping (to taste) of curry powder.

Add handful of flour to thicken mixture.

Slowly add 4 cups of vegetable stock.

Add Garam powder to taste.

Add squash and pumpkin.

Let simmer until thick and comes to a slow boil.

In a separate bowl, mix tofu and heavy cream till blended smooth.

Combine veggie base and cream base.

If you desire a very smooth soup, blend mixture together In blender.

(Suggested approach)

Add additional garam, curry and salt to taste.

As a last touch, add fresh thyme and a tablespoon of white sugar to blended soup.

Depending on desired thickness of soup 4-8 cups of veggie broth can be added to cream and veggie mix.

Enjoy!

Comments

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