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Curried Pumpkin Soup
Source: Reiman Publications, LLC. © 2002
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Rating: 5   Reviews: 2 See Reviews
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Yield:  7 Servings.
RECIPE INGREDIENTS
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
sour cream and chives, optional
Curried Pumpkin Soup Recipe at Cooking.com
DIRECTIONS
In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in flour and curry powder until blended. Gradually add the broth.
Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
Garnish individual servings with sour cream and chives if desired.
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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Julee, OR Reviewed: 01/04/2007
I took this recipe and modified it according to what I had in the house. I added 2 carrots and 2 small potatoes all diced up. Didn't put the honey and nutmeg. And used 1/4 cup half and half insead of evaporated milk. It turned out great.
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