Curried Pumpkin Soup

Submitted By: Emily Barr


  • 1 small onion, chopped
  • 1 teaspoon cooking oil
  • 2 cups chicken broth
  • 1½ cups cooked or canned pumpkin
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • Dash of pepper
  • ½ cup half-and-half or evaporated milk
  • Chopped parsley, optional
  • Instructions

    In a saucepan over medium heat, sauté onion in oil until tender. Add broth, pumpkin, lemon juice, sugar, salt, and pepper; bring to a boil. Reduce heat cover, and simmer 15 minutes. Stir in milk; heat thoroughly. Garnish with parsley.