Spiced Pumpkin Soup with Nutmeg and Curry
This creamy pumpkin soup has a touch of aromatic nutmeg and spicy curry powder. This is a great way to start an autumn supper or have for lunch with crusty bread.
Instructions
4 cups chicken broth. 1 onion, chopped. 2 cups pumpkin. 3/4 cup green onions, white part, chopped. bay leaf. 1/8 ts nutmeg. 1/2 ts curry powder. 2 cups milk. 1/2 ts sugar. salt and pepper to taste. Saute onions. Add other ingredients and cook uncovered 15 minutes.. Puree. Add milk and cook another 5 minutes. Do not boil..