Pumpkin Curry Soup

Pumpkin Curry Soup

2T Butter

1 Med Onion

   —Sauté together

2 cloves garlic minced (add at end of sauté)

Add:

3 c. chicken broth

29 oz. canned pumpkin

1T curry powder

1 ½ t. cumin

½ t. cayenne

  —Add, boil, & simmer 30 minutes. Then puree in blender.

Add:

1 c. frozen corn

1 can black beans rinsed and drained

1can diced tomatoes

13.5 oz can coconut milk

8 oz cream (or half & half)

10 oz Pineapple tidbits w/juice

  —Heat up for 20 minutes, add fresh ground pepper

  —Sprinkle toasted macadamia nuts on top prior to serving

-Note: freezes well-

Humanitarian Project

Our 2015 Humanitarian Project 

Thank you sisters for your efforts in our 2015 humanitarian service project. Items donated:

• 27 Fabric Medical Procedure Dolls donated to Primary Children’s Hospital (Salt Lake City)
• 6 Cell phone donations to CAPSA (Citizens Against Physical and Sexual Abuse)
• 7 tied baby blankets & 4 flannel receiving baby blankets donated to New Hope Women’s Crisis Center (Brigham City) & Bear River Valley Hospital (Tremonton)

Here are just a couple pictures of the finished products!

Chocolate Carmels

Jamie Lish Taught us how to make the most delicious caramels. She has skills!