Curried Pumpkin Soup With Mushrooms And Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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I love this soup and make it often during the cold fall and winter months. It's a satisfying meal on it's own, but also makes a nice starter. Ingredients:
1/2 pound of fresh, sliced mushrooms |
1/2 cup chopped onion |
2 tbls. butter |
2 tbls. flour |
1 tsp. curry powder |
3 cups vegetable broth |
1 (15oz.) can solid pack pumpkin |
1 (12oz.) can evaporated milk |
1 tbls. honey |
1/2 tsp. salt |
1/4 tsp. pepper |
1/4 tsp. ground nutmeg |
minced chives |
Directions:
1. In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the 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 and heat through. Garnish with chives.
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