Pumpkin Curry Soup

• 2 (29 ounce) cans pumpkin (not pumpkin pie filling)
• 1 (64 ounce) can chicken broth (I use College Inn)
• 1 quart half-and-half
• 14 cup curry powder (yes 1/4 cup is correct)
• salt and pepper, to taste
• 12 cup Major Grey chutney
• chopped apples or toasted pine nuts, for garnish

1. In a large bowl combine all ingredients apples and or pinenuts.
2. Mix well with an electric mixer until chutney is chopped into small pieces.
3. Serve either hot, not boiling or chilled.
4. I prefer to serve it with toasted pinenuts.

pumpkin, chicken broth, curry, salt, major, apples

Taken from www.food.com/recipe/pumpkin-curry-soup-100391 (may not work)