Curried Pumpkin Soup

By vail28

Ingredients

• 2 * 2 tablespoons butter
• 1/2 * 1/2 pound fresh mushrooms, sliced
• 1/2 * 1/2 cup chopped onion
• 2 * 2 tablespoons all-purpose flour
• 1/2 to 1 * 1/2 to 1 teaspoon curry powder
• 3 * 3 cups vegetable broth
• 1 * 1 can (15 ounces) solid-pack pumpkin (or about 2 cups fresh pumpkin puree from pumpkin that has been roasted and drained for several hours)
• 1 * 1 can (12 ounces) evaporated milk
• 1 * 1 tablespoon honey
• 1/2 * 1/2 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 1/4 * 1/4 teaspoon ground nutmeg
• * Garnish: fresh chives (optional)

Details

Servings 7
Adapted from ezrapoundcake.com

Preparation

Step 1

1. In a large saucepan, melt the butter over medium heat. Add mushrooms and onion. Sauté until tender, about 5 minutes.

2. Stir in the flour and curry powder until blended.

3. Gradually add the broth, stirring to combine. Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.

4. Stir in the pumpkin, milk, honey, salt, pepper, and nutmeg. Heat through. Serve immediately. Garnish with chives, if desired.