Pumpkin Mulligatawny Soup Recipe

ingredients

3/4 pound onions, chopped
2 tablespoons vegetable oil
2 teaspoons curry powder
1 tablespoon ground coriander
1 teaspoon cumin
1 can (15 ounce size) pumpkin puree (not pumpkin pie filling)
2 cups milk
1 tablespoon Major Grey's chutney or apricot preserves
1 cup water
1 cup heavy cream
2 tablespoons fresh lemon juice
salt and pepper, to taste

directions

Cook onion in oil in a 4-quart saucepan over medium heat, stirring occasionally, until softened and pale golden. Add curry powder, coriander and cumin and cook, stirring 1 minute.

Puree onion mixture, pumpkin, milk and chutney in a blender. Return to saucepan and stir in water, cream, lemon juice and salt and pepper to taste. Simmer, covered, 10 minutes.

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