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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

1/3

cup

onion

chopped

1

tsp

garlic

minced

1

tsp

curry powder

 

2

Tbsp

butter or margarine

 

2

cups

pureed pumpkin

or about ½ can of pumpkin

¼

tsp

nutmeg

 

1/8

tsp

sugar

 

2

cups

veggie broth

or chicken broth

1

cup

milk

 

1

Tbsp

cornstarch or arrow root or tapioca powder

use as thickening agent

2

Tbsp

heavy cream (optional)

 

 

 

chopped chives as decoration

 

 

 

bay leaf

 

 

 

enough milk to add to cornstarch

 

 

   

 

 

   

 

 

     

 

     

 

     

 

     

 

   

 

 

   

 

 

     

 

     

 

 

   

Recipe Instructions:

  1.  In large pan cook onion, garlic and curry in the butter or margarine for a few minutes until onion is tender
  2. Add pumpkin, nutmeg, sugar and the bay leaf
  3. Stir in the broth and bring to a boil
  4. Reduce heat and simmer uncovered for about 15 minutes
  5. Take out the bay leaf
  6. Stir in 1 cup of the milk and cook over low heat for a few minutes
  7. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
  8. Cook and stir until thickened and bubbly
  9. Cook a couple more minutes.
  10. TO SERVE; Swirl the cream on top, and garnish with chives
  11. This can also be frozen after it cools.  In the freezer it will be good for up to 3 months.

Recipe Time:

Preparation time 15 minutes, cooking time 30 minutes

Recipe Serving #:

4 - 6