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Prep time: 10 minutes, Cook time: 20 minutes, serves 4 1 yellow onion, chopped 2 cloves garlic, minced 1 Tbsp olive oil 1 Tbsp curry powder 1 tsp oregano 1 tsp thyme 4 cups Henry's chicken broth 1 15 oz can of pumpkin puree 1/4 cup heavy cream or plain soy milk Salt and pepper In a large soup pot, saute onion and garlic in olive oil until translucent. Stir in curry powder, oregano and thyme. Add broth and pumpkin and mix well. Bring to a boil and then reduce to a simmer. Puree with an immersion blender or carefully in a regular blender. Return to soup pot and stir in cream or soy milk. Season with salt and pepper. |
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