Pumpkin Curry Soup

This is one of my top 10 favorite meals. I had it at my friend's house for years and I finally made it on my own. The curry is very mild, but extremely tasty. It goes a long way because you serve it over rice. I usually freeze half to have a few weeks later- when I'm craving it again! This last time I made it I baked the chicken in the oven with sprinkled bouillon on it and it tasted awesome. Also, it leaves about a cup of pumpkin left over to make pumpkin bread or anything else. I am addicted to this recipe! We could eat it leftover for days and not be sick of it. The first few times I wasn't used to the curry, but then eventually I craved it! Maybe the first time you can try half the recipe? Hope you like it too.

PS- It is not as thick as most soups, so don't be alarmed. Remember you serve it over rice (so is it really a soup?) and it soaks up a lot of the mixture.



PUMPKIN CURRY SOUP

4 TBSP butter
½ cup onion-chopped
2 cloves garlic-pressed (fresh is best)
2 cups canned pumpkin
4 cups water
5 bullion cubes
1 bay leaf
1 ½ tsp curry powder
1 pinch nutmeg
1 ½ tsp salt
¼ tsp fresh ground pepper (about 15 twists)
2 cups Half & Half (or evaporated milk- either way)
3 chicken breasts-baked & shredded (bake with bullion powder and fresh black pepper sprinkled on top. For frozen breasts, cover with foil and bake at 350° for 1 hr 15 minutes.) – I use less chicken.

Directions:
Melt butter, sauté onion and garlic about 8 min. Add every thing but half and half. Reduce heat and simmer 30 min. Add cream and heat through, but don’t boil. Serve over rice.