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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin. Ingredients:
1/2 tablespoon olive oil |
8 ounces sliced fresh mushrooms |
1/2 cup chopped onion |
2 tablespoons flour |
1 tablespoon curry powder |
2 (16 ounce) cans pumpkin |
1 tablespoon honey |
1/4 teaspoon nutmeg |
3 cups chicken broth |
1/4 teaspoon pepper |
12 ounces evaporated milk |
Directions:
1. Heat olive oil and add mushrooms, and onions. Cook until tender.
2. Add flour and curry.
3. Gradually add the chicken broth.
4. Cook and stir constantly over medium heat until thickens.
5. Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
6. Simmer 10 minutes.
7. Add the milk and stir until hot.
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