Pumpkin Curry Soup recipe
1/4 cup olive oil
8 whole carrots, chopped (peel if not organic)
4 whole onions, chopped
2 Tablespoons curry powder
2 Tablespoons ground dry mustard
1 tablespoon garlic salt
5 cups cooked mashed pumpkin
2 teaspoons Worcestershire sauce
5 cups chicken stock or broth
1 package cream cheese
1 cup milk
Saute onion & carrots in olive oil over a low heat until soft and wilted.
Then add curry powder, dry mustard and garlic salt. Stir them around for a bit to coat the onions & carrots well.
Add your pumpkin, worcestershire sauce, and chicken stock. Cook over medium low heat for about 10 minutes. Chop the cream cheese into smaller chunks & drop them into the soup. Let them melt for a couple of minutes. Pour in the milk.
Use an immersion blender to puree the soup. If you don't have a immersion (stick) blender, you can transfer the soup to a regular blender.
Salt & pepper to your taste if needed.