Pumpkin-Carrot Soup Name: Kate Horrell Base: RAF Alconbury Recipe: Ingredients: 1 Tablespoon butter 1 chopped white or yellow onion 3 carrots, peeled and chopped into 1 inch pieces 2 Tablespoons curry powder 4 cups chicken stock 1 regular can pumpkin puree 1 regular can evaporated skim milk salt and black pepper In a skillet or pan, cook the onion in the butter over low heat for 5-7 minutes or until a dark golden brown. Add the carrots, curry powder, and chicken stock, increase the heat, and simmer until the carrot is soft. Puree this mixture in a blender or food processor. Return to the pan and add pumpkin and evaporated milk. Season liberally with salt and black pepper. Serve with bread and salad.