Pumpkin Curry Soup

I absolutely love soup all year round.  It’s delicious comfort food.

I also absolutely am horrible at photographing soup.  It’s so hard!!  Argh.

I love cooking, baking, writing, eating, and blogging.  I dislike photography.  There, I admitted it.

I do love my iPhone and Instagram though.  I got my iPhone 4 last month and am really digging the camera apps.  So maybe I’m sloooooowly getting into photography.

I couldn’t invest in a DSLR camera at this point though.  I’m too afraid that I’d shell out all that dough and not use the dang thing.

Also, how do you let this delicious soup get cold while you style it?!?!  I’m more interesting in EATING the food than taking pictures of it. I should probably eat, then style/photograph after I’m full.  But that just makes too much sense for me to do, ha!

What was my point?  My point is….this soup rocks!!  Don’t let the pitiful pictures throw you.

P.S. If you want to know how to rock out soup/stew photography, check out  Nancy at Spice Foodie’s awesome tutorial!  I wish she could take all my pictures!

Pumpkin Curry Soup

Recipe from my friend Sarah via her friend Lauren!  :)

Ingredients:

2 tablespoons butter
1 cup onion , chopped
2 cloves garlic , minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 (15 ounce) can pumpkin
1 1/2 cups evaporated milk

Instructions:

In a large pot, add the butter, onion and garlic.  Cook until onions are soft.

Stir in the curry, salt, and pepper and cook for one minute.

Add in the chicken broth and pumpkin.  Bring soup  to a simmer and cook uncovered for 20 minutes.

Stir in evaporated milk just before serving.