Pumpkin Curry Soup

Spice up this classic with some Asian flavor.

Makes 4 bowls

2 tablespoons butter
1 chopped small onion
2 garlic cloves
1/2 tablespoon curry powder
2 cups broth
1 1/2 cups chopped pumpkin
1/2 cup evaporated milk
salt and pepper, to taste

1  In a pan, melt butter.

2  Add onion and garlic; sauté for 2 minutes.

3  Stir in curry powder and cook for another minute.

4  Pour in broth and pumpkin. Cook, stirring occasionally, until pumpkin is tender. Season with salt and pepper to taste.

5  Stir in evaporated milk. Cool. Transfer mixture to a blender and blend until smooth. Serve warm.

Photography by Patrick Martires | Styling by Elaine P. Lim | Props from Robinsons Department Store and Living Well

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