Pumpkin Curry Soup

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, chopped
• 2-3 garlic cloves, finely chopped
• 1 1/2 tsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups chicken broth
• 1 can pumpkin puree ((450g or 15 oz))
• 1 small can evaporated milk (170 g (6 oz))

Instructions

1. 1

   In a saucepan over medium high heat, add the olive oil and butter. Once butter is melted, add the onion and garlic, stirring frequently until onion has softened, 4-5 minutes.

2. 2

   Stir in curry powder, turmeric, salt and pepper. Let spices cook for 1 minute or until fragrant.

3. 3

   Add broth and pumpkin puree. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes.

4. 4

   Add the evaporated milk, stir to combine. Using an immersion blender or normal blender, blend soup briefly until smooth. Enjoy warm!