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Pumpkin Soup

When you're secure in a snug port after a heavy-weather passage, nothing beats a bowl of steaming, hot soup

March 31, 2005
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2 tablespoons (1/4 stick) butter or margarine
1 medium onion, finely chopped or grated*
4 large cloves garlic, finely chopped or crushed*
1 1/2 teaspoons curry powder (or to taste)
1/2 teaspoon salt
1/4 teaspoon white pepper (or to taste)
2 cups chicken broth**
1 15-ounce can solid packed pumpkin, or 2 cups fresh, cooked and mashed
1 1/2 cups (12-ounce can) evaporated milk
Sour cream or plain yogurt, for garnish
Parsley, if available, for garnish

*If you don’t have a blender but prefer a smoother soup, grate the onion and crush the garlic. You may need to add more butter for the grated mixture to saute well.

** Use 2 cups if you prefer a thick soup, as we do. We sometimes use vegetable broth so the dish will appeal to vegetarians, adjusting seasonings as necessary.

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Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt, and pepper. Cook for 1 minute. Add broth and pumpkin. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to a blender (if available) and blend until smooth. We don’t have a hand-operated blender aboard, so we serve the soup as is, enough for four, with a dollop of sour cream and a sprig of parsley for garnish.

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