Saturday, May 23, 2009

Pumpkin Soup

1 lg. can of pumpkin
2 cans of chicken broth
4 tsp curry powder
2 dashes tumeric
2 dashes nutmeg
1 tsp salt
1/2 tsp pepper
1 cube butter
1/2 c sugar

Whisk ingredients over medium heat until all smooth and hot.
You can serve over rice for a more filling soup-we just sprinkled some parmesean cheese on top and a spoonful of sour cream.


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