Pumpkin Curry Soup

I love this recipe my Aunt Alysa gave me a few years ago.  It is is a very hearty, flavorful soup that warms me right up when the weather is cold.  Plus, it is easy to make, leftovers last for several days in the fridge, and it reheats very well.  Makes a good sharing meal too.

 

Saute in a medium-sized pot:

1/4 cup butter

1 large onion, diced

Add and cook down 10-15 minutes:

3 large grated carrots (or toss them in the food processor)

4 cups water

1/4 cup chicken bouillon

3 Tbs. curry powder (less if you prefer)

Add and heat through:

1 29-oz can pumpkin

1 pint heavy cream (coconut cream might be good too)

Drizzle each bowl with a little cream, and serve with toasted and buttered crusty white bread.