Ingredients
- 2 milk
- 1 clove garlic
- 1 apple
- 950 ml chicken broth
- 500 gr pumpkin puree
- 240 ml milk
- 180 gr onion (chopped)
- 45 ml olive oil
- 6 gr curry powder
Salt and pepper Heat olive oil in 6 litre saucepan. Saute garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk. Season with salt and pepper to taste. Serves 6-8. I haven't tried it yet, but I'll bet a chopped carrot could be added also. Judy Hayes e-mail: jehayes@ucdavis.edu Center for Higher Education San Ramon, CA 94583
