Curried Pumpkin Soup and Links in a Blanket

Pumpkin is not just fit pie. This is a delicious soup that will have them asking what it is .

7 carrots peeled and chopped
1 medium onion chopped
4 cloves garlic minced
4 teaspoons grated ginger
2 tablespoons butter
2 tablespoons vegetable oil
2 teaspoons curry powder
4 cups vegetable broth
1 can coconut milk
2 29 ounce cans pumpkin puree (not pumpkin pie mix)
1 teaspoon salt
2 pinches sugar

Add the butter and oil to a large pot . Add the onions, garlic, ginger, carrots and curry powder. Let this cook for 7 minutes. Add the vegetable broth and bring to a boil. Reduce heat to medium low. Cover and simmer for 10 minutes. Add the pumpkin, coconut milk salt and sugar. Let cook for another 2 minutes. Place this in the blender. Blend until smooth. Add it back to the pot and heat through and serve. Take 4 turkey sausages and cut them in half. Roll them in Cresents dough with cheese slices of your choice. Bake these at 375 degree oven for 8-10 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.