Happy Friday everyone!
Hope you are enjoying it as much as I am. I get to sit down with a group of girls this afternoon and help design a charm bracelet for a friend. Can’t wait! I’m also working out details to teach some craft classes at the military youth center on base. I’ve been wanting to get back into something like that, so I’m pretty excited for it. I’ve been scouting out Pinterest like crazy for ideas. We can officially call me a Pinterest Addict. Not to mention when I called my mom the other day, she said she’s on there too & finding all kinds of neat stuff. I seriously think Pinterest is going to take over the world.
Well enough about me, let’s talk about what I made for dinner the other night.
Curry Pumpkin Soup. My husband loves curry. When we were stationed in Turkey, everywhere we went, that was what he ordered. So everytime I come across a recipe with curry, I have to give it a try. Plus it had pumpkin. I couldn’t pass on it! And this was a hit in our house. In fact, as I’m sitting here writing this, I’m having a bowl for lunch. It’s really simple and you can freeze it for meals ahead too.
Curry Pumpkin Soup
1 Large Onion, diced
1/4 cup Butter
1/2 tsp Curry Powder
2 cups Pumpkin Puree
1 1/2 tsp Salt
2 cups Half & Half
2 1/2 cups Chicken Broth
1. In a large frying pan, saute onion in butter, until tender.
2. Sprinkle with curry powder and saute an additional 2 minutes.
3. Stir in pumpkin, half & half and salt. Stirring constantly
4. Stir in broth, and heat throughly.
(As some filler, I sliced up some sausage we had on hand. Heated it up in a separate pan and then added it to the soup)
Well I’m off to finish getting ready for my meetings & get lil man up from his nap! Don’t forget to enter into the Target Gift Card Giveaway!
Have a great Friday!!!