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Categories:
olive oil carrots onions Curry ground mustard garlic salt Worcestershire sauce chicken broth butter cream
Viewed: 55 - Published at: 8 years agoIngredients
- 1/4 cups Olive Oil
- 8 whole Carrots, Peeled And Chopped Fine
- 4 whole Onions, Sliced
- 2 Tablespoons Curry Powder
- 2 Tablespoons Ground Mustard (dry)
- 1 Tablespoon Garlic Salt
- 28 ounces, weight Pumpkin
- 2 teaspoons Worcestershire Sauce
- 28 ounces, fluid Chicken Broth
- 1/4 cups Butter
- 3/4 cups Cream
Method
- Place finely chopped carrots in a hot stock pot with olive oil. Add onions after a few minutes. When onions are wilted and clear, add curry powder, mustard and garlic salt.
- Cook on medium-low till spices are slightly browned, then add the pumpkin.
- Cook on low for 10 minutes till pumpkin mixture is lightly browned, then add Worcestershire sauce and taste. Add salt or pepper to taste. Then add broth, and to make it rich and creamy, add butter and cream.
- The last step is the most fun for me: pull out your immersion blender (or a regular blender if you don't have one) and blend until smooth and creamy.
- Mmm, heavenly and autumn and a touch exotic.
- I wish I'd gotten better pictures. Perfect to serve with Ree's dinner rolls.
