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Prep Time: 8 Minutes Cook Time: 45 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream. Ingredients:
2 tablespoons butter |
1 onion, chopped |
1 lb mushroom, sliced |
3 -4 tablespoons flour |
2 teaspoons curry |
1/2 teaspoon nutmeg (or 1/2 tsp allspice) |
3 -4 cups chicken broth |
2 cups canned pumpkin |
1 tablespoon honey |
salt and pepper |
1 cup whipping cream |
parsley (optional) |
sour cream (optional) |
Directions:
1. Sautée the onions and mushrooms in the butter until soft.
2. Sprinkle on the flour and stir.
3. Add the honey,salt, pepper, curry and nutmeg.
4. Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
5. Stir in the cream and heat through, don't boil.
6. Taste and reseason!
7. Garnish with sourcream and parsley.
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