On the menu- Pumpkin Curry Soup

Thanksgiving dinner is always a treat. From the homemade wine and deviled eggs, to of course the people you surround yourself with, it's a day where you can stop and say thanks. This year I offered to make the soup course, and if you are a fan of curry, you will love the flavor of this new family favorite. Enjoy the recipe.

Pumpkin Curry Soup

Sautee one onion and half stalk of celery in a large pot

1 can pumpkin puree (pumkin pie filling)

1 L of chicken broth

Start with 2 heaping tablespoons of Masala curry powder,

add more if you like

Bring to a boil

Add a rue:

2 tablespoons butter
4 tablespoons flour
1 L of milk or cream

Bring to a boil until it thickens.

Add the rue to the soup base, whisking in slowly, and reduce, simmer and enjoy!

Yield: 10 servings