Pumpkin Curry Soup

Ingredients:
2 cups Canned Pumpkin
4 Tbsp Butter
½ cup Onion, chopped
2 Cloves Garlic, pressed
4 cups Water
6 Chicken Bullion Cubes *see note below*
2 cups Half & Half
2-3 Chicken Breast, seasoned, baked and cubed
1 Bay Leaf
1½ tsp Curry
1 Pinch Nutmeg
¼ tsp Pepper
1½ tsp Salt
2-3 cup Cooked Rice **see note below**

Directions:
*In large sauce pan melt butter.
*Saute onion and garlic until tender.
*Add everything else except the half and half and rice.
*Reduce heat and simmer for 30 min.
*Add rice and half & half at the end and heat through.
*Add any additional seasonings if necessary (s&p, nutmeg, curry, etc.)
*Note -If using large bullion cubes, only use 3. It should be the quantity to make 6 cups prepared
**Note -  If you use 3 cups rice when reheating left overs the consistency will be more like stew than soup but it still tastes great!

Submitted by: Ashley Butler