Curried Pumpkin Soup

Thanks to CSA member Julie Verson for sharing this recipe.

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 15-ounce can solid-pack pumpkin (or equivalent fresh roasted pie pumpkin puree)
1 12-ounce can evaporated milk
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
sour cream, chopped chives (optional)

In a large saucepan, sauté the mushrooms and onion in butter until tender. Stir in the flour and the 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.

Serves 7.

From “Guideposts Magazine.”

Thanks Julie!

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