"Hunger is the best sauce in the world."--Cervantes

Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
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
Minced chives

Directions:
Directions:
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; heat through. Garnish with chives if desired.

Number Of Servings:
Number Of Servings:
7
Personal Notes:
Personal Notes:
Nutrition Facts: One serving: (1 cup) Calories: 157 Fat: 8 g Saturated Fat: 5 g Cholesterol: 26 mg Sodium: 686 mg Carbohydrate: 18 g Fiber: 3 g Protein: 7 g
I got this recipe from www.tasteofhome.com/Recipes

 

 

 

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