Ingredients:
1/4 Cup butter
1 Cup chopped onion
1 Garlic clove, crushed
1 Tsp. curry powder
1/2 Tsp. salt
1/8 to 1/4 Tsp. ground coriander
1/8 Tsp. Crushed red pepper
3 Cups chicken broth
1 3/4 cups (16-oz. can) Solid Libby’s pumpkin
1 Cup half & half
Sour cream & Chives (optional)
In a Large saucepan, melt butter: sauté; onion and garlic until soft. Add curry powder, salt coriander and red pepper; cook 1 minute. Add broth; boil gently, uncovered for 15 to 20 minutes. Stir in pumpkin and half & half; cook 5 minutes. Pour into blender container. Cover; blend until creamy. Serve warm or re-heat to desired temperature. Garnish with dollop of sour cream and chopped chives.
Makes 6 cups.
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OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!