Curried Pumpkin Soup

By smclane

Curry and pumpkin go hand in hand, especially in a warm pumpkin soup. Buttery sautéed mushrooms, milk and a touch of honey will leave you wanting more.

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1/2 to 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 can (15 ounces) solid pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• Fresh or frozen chives, optional

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. In a large saucepan, sauté 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.

2. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.