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-