Curry and white pepper add zest and flavor to this creamy, Fall favorite. Served with hot, crusty bread and a pear and walnut salad Pumpkin Curry Soup will be a favorite at your table this fall.

Pumpkin Curry Soup

2 tablespoons butter or margarine
1 cup chopped onion (1 small)
2 cloves garlic, finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk

1. Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
2. Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 160 Calories from Fat: 80 Total Fat: 9 g Saturated Fat: 6 g Cholesterol: 15 mg Sodium: 630 mg Carbohydrates: 11 g Dietary Fiber: 3 g Sugars: 5 g Protein: 5 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.