Food Storage Friday: Creamy Pumpkin Soup

My little sister Sarah (this is Abs) is doing our food storage Friday today!

I don't know who to thank for this recipe, my Aunt Kimberly for including it in her cookbook, or her daughter, Jane, for going off to college and inspiring the book--*Not the Cafeteria*. Either way it's delicious and perfect for a rainy day.

Melt 4 Tbsp (1/4 cup) butter in saucepan, if you were going all food storage you could easily substitute vegetable or olive oil for the butter. Saute one diced onion and three
diced garlic cloves. I used fresh ingredients because I had them but if you
wanted to use all food storage you would substitute 1 1/2 Tbsp onion powder and
1/2 tsp. of garlic powder.

Saute onions until golden brown. Add 1 1/4 tsp of curry powder, 1/2 tsp
salt, 1/4 tsp coriander, 1/8 tsp cayenne pepper. Simmer gently for 2 minutes

Stir in 3 cups of chicken broth.

Simmer, partially covered, for 20 minutes.

Add one 16 ounce can of solid pack pumpkin or squash. You can also use fresh squash or pumpkin, just be sure to dice, steam and blend your vegetable before adding it to the soup.

Add one 12 ounce can
evaporated milk.

Heat over medium heat for 5 minutes, don't allow soup to
boil.

In batches transfer soup to blender. It you didn't use fresh ingredients, this
is probably not necessary but it does make the soup creamier.

Serve hot.

Creamy Pumpkin Soup
Not the Cafeteria

4 Tbsp butter or oil
3 garlic cloves, minced or 1/2 tsp garlic powder
1 large onion, diced or 1 1/2 Tbsp onion powder
1 1/4 tsp curry powder
1/2 tsp salt
1/4 tsp coriander
1/8 tsp cayenne pepper
3 cups chicken broth
16-ounce can solid pack pumpkin or squash
1 can, 12 ounces, evaporated milk