Recipe - Curried Pumpkin Soup From Portlands Palate

1 lg Onion, minced
One fourth cup Butter, (One half cube)
1 teaspoon Curry powder
2 One half cup Chicken broth
3 cup Pumpkin, canned
One half teaspoon Salt
2 cup Half and half
Sour cream
Fresh parsley, coarsely
chopped

In a large saucepan over medium heat, saute' minced onions in butter until
softened. Sprinkle in curry powder. Pour mixture into blender or food
processor and puree until smooth. Return to saucepan and add chicken broth,
canned pumpkin, salt and half and half. Heat through over medium heat. Do
not bring to boil or soup will curdle. (Garnish with a dollop of sour cream
and chopped parsley.)

Typos by Brenda Adams adamsfmle@sprintmail.com

From Portland's Palate, A Collection of Recipes from the City of Roses,
The Junior League of Portland, Oregon 1992

Recipe by: Portland's Palate; Junior League of Portland 1992; badams

Posted to MCRecipe Digest V1 #388 by Brenda Adams
adamsfmle@sprintmail.com on Jan 25, 1997.