Pumpkin Curry Soup

By á-2765

from Sherry Thompson

Ingredients

• Curried Pumpkin Soup with Crispy Bacon and Chives
• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 T. butter
• 2 T. flour
• 1/2-1 tsp curry powder
• 3 cups chicken broth
• 1 can (15 oz.) solid-pack pumpkin
• 1 can (12 oz.) evaporated milk
• 1 T. honey
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp ground nutmeg
• crispy bacon broken into bits
• Fresh chives or green onions
• In 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 until thickened.
• Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with crispy bacon and chives or green onions. Yield: 7 servines

Details

Servings 7

Preparation

Step 1

Follow directions.