Flavorful curried pumpkin soup makes an easy holiday meal starter or a simple entrée during cold winter months.
- 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
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. &copy; 2002. All rights reserved.
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