3/4 cup butter
1/2 cup flour
2-3 Tbs MILD curry powder (to taste...and curry will often 'heat up' as it sits, so err on the side of mild!)
6 cups chicken broth
1 (28 oz) can plain pumpkin
1-2 cups Half and Half
3 Tbs soy sauce
1 Tbs sugar
2 tsp granulated garlic
1 tsp Seasoned salt
Melt butter in stock pot and stir in curry powder. Allow to simmer for 30 seconds and then whisk in the flour to make a roux paste. Allow it to bubble for about 10 seconds and remove from heat to whisk in the chicken stock and whisk until smooth. Whisk in the pumpkin and stir in the cream, soy sauce, and seasonings. You can adjust the flavor to taste by adding more seasoned salt, and sugar as needed.
No comments:
Post a Comment