*  Exported from  MasterCook  *

                           Autumn Curried Soup

Recipe By     :   NATHALIE DUPREE   SHOW#ND7015
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Stick         butter
   3                    onions -- sliced
   4                    garlic cloves -- peel/chop
   2      Tablespoons   chopped fresh rosemary
   2                    acorn squash -- peeled
                         -- seeded and cubed
   3      Pounds        carrots -- peeled/sliced
   1 1/2  Tablespoons   curry powder
   2      Teaspoons     ground cumin
   1      Teaspoon      ground coriander
     1/4  Teaspoon      ground cinnamon -- (1/4 to 1/2)
                        Salt
                        freshly-ground black pepper
   1      Can           solid packed pumpkin -- 16 oz
   8      Cups          fresh chicken stock
                         -- or broth
                         -- or canned
                        Grated peel  of 2 oranges
                         -- (no white attached)
     1/2  Cup           orange juice
   2      Cups          heavy cream (optional)

     In a large pot melt butter over medium heat. Add onions, garlic and rosemary, and cook
 until soft, about 5 minutes. Add squash, carrots and spices. Season to taste with salt and pepper.
 Cook for 15 minutes, stirring occasionally. Add pumpkin, chicken stock, orange peel and juice 
and cook until carrots are soft, about 20 minutes longer.    Remove from heat and puree in
 batches until smooth. Return to pot, add cream if desired, and cook until just heated through
. Adjust seasonings and serve hot.   Yield 12 servings

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