Pumpkin Squash Curry Soup


1 large onion, diced

1 red pepper, diced

1 green pepper, diced

cup butter

4 cloves garlic, minced

2 packages frozen winter squash

1 can packed pumpkin

8 cups vegetable or chicken broth

1 can coconut milk

2 cups fresh diced tomatoes or 1 can diced tomatoes

2 Tbsp honey

1 Tbsp curry powder

tsp ground nutmeg

1 tsp black pepper

cup cornstarch

cup water

1 cup heavy cream

1 cup toasted almonds

 

         Saute onions and peppers in a large stock put with the butter

         Add the frozen squash, pumpkin, broth, coconut milk, tomatoes, honey, curry powder, nutmeg, and pepper.

         Mix the cornstarch with the water to form a slurry.

         When the soup has cooked for 20-30 minutes and has thickened, add the slurry and stir until thickened, more if desired.

         Before serving, stir in heavy cream and sprinkle with chopped toasted almonds. Serve with toasted bread squares or crackers