Spray a non-stick soup pot with
cooking spray and saute 1/2 cup each
sweet onion & celery and 1 peeled &
diced apple. Cook until soft adding 2-3 tbsp water at a time to simmer vegetables without burning them
(alternative to sauteing in oil).
When vegetables become tender add
1 tsp salt,
1/2 tsp pepper,
1/2 tsp cinnamon
2-3 tsp curry powder (or to taste).
Add 3 cups chicken broth (homemade or canned)
and 4 cups cooked pumpkin (can use fresh cooked or canned).
Simmer 15-20 minutes then remove from heat.
Puree soup mixture with hand mixer or food processor.
Return to soup pot and add 1 can evaporated milk.
Mix well and heat through before serving (do NOT boil at this point). |
