Pumpkin Squash Curry Soup


1 large onion, diced

1 red pepper, diced

1 green pepper, diced

¼ 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

¼ tsp ground nutmeg

1 tsp black pepper

¼ cup cornstarch

½ 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