Curry Pumpkin Soup

2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoons curry powder
4.5 cups vegetable broth
1 (796mL) can pumpkin
1/2 cup half-and-half cream
1 cup 1% milk
salt and pepper to taste

Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and half-and-half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user BUZZ780.