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Easy Pumpkin Curry Soup

This pumpkin soup is hearty and soothing dish entree. Make this on a cold night or for a fall dinner party and warm your guests right on up! The addition of curry powder and coconut milk give it a nice Indian taste.


2 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 tablespoons curry powder

4 cups vegetable or chicken broth

1 (29 ounce) can pumpkin (or 2 15 oz. cans pure pumpkin)hg

1 1/2 cups coconut milk

1 1/2 tablespoon white sugar

salt and pepper to taste

Handful of pumpkin seeds


Preheat oven to 375 degrees F. Roast pumpkin seeds in a single layer on a baking sheet for about 10 minutes or until they brown.

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth (making it into a roux).

Gradually whisk in broth. Stir in canned pumpkin and coconut milk.

Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat.  Stir. Top with roasted pumpkin seeds.

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