Curry Pumpkin Soup

Picture from vibrantplate.com

picture credit:  mommyshomecooking.com

Carmelize for 7 minutes in soup pan over medium heat:

2 TBS oil
1 sweet onion

Add and simmer until carrots are tender-about 10 minutes:

6 carrots, diced

4 c. chicken or vegetable broth

-Blend onion and carrot/broth mixture

-Return blended mixture to soup pan

Add:

4 more cups for chicken or vegetable broth

1 28 oz can pumpkin

1/4 c. honey

2 1/2 tsp curry

1/2 tsp cinnamon

1 tsp salt

1 c. cream

-Stir soup until combined and heat until warm.

-Garnish Ideas: Pumpkin oil and pumpkin seeds, or freshly ground pepper and parmesan cheese, croutons, bacon bits, cream drizzle and parsley