Pumpkin-Carrot Soup |
Name: |
Kate Horrell |
Base: |
RAF Alconbury |
Recipe: |
Ingredients:
1 Tablespoon butter
1 chopped white or yellow onion
3 carrots, peeled and chopped into 1 inch pieces
2 Tablespoons curry powder
4 cups chicken stock
1 regular can pumpkin puree
1 regular can evaporated skim milk
salt and black pepper
In a skillet or pan, cook the onion in the butter over low heat for 5-7 minutes or until a dark golden brown. Add the carrots, curry powder, and chicken stock, increase the heat, and simmer until the carrot is soft. Puree this mixture in a blender or food processor. Return to the pan and add pumpkin and evaporated milk. Season liberally with salt and black pepper. Serve with bread and salad.
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