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Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. fresh mushrooms, sliced
1/2 c. chopped onion
2 tbsp. butter or margarine
2 tbsp. flour
1/2 - 1 tsp. curry powder
3 c. vegetable broth
1 15oz. can pumpkin
1 13oz. can evaporated milk
1 tbsp. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg

Directions:
Directions:
In a large pan, saute mushrooms and onions in butter until tender. Do not brown. Stir in the flour and curry powder until blended. Gradually add the broth and bring to a boil. Cook and stir 2 minutes or until thickened. Add the remaining ingredients and heat through. Do not boil. Garnish with chives if desired. Serves 7.

Personal Notes:
Personal Notes:
A prize winner from a Taste of Home magazine. Even the skeptics were impressed.

 

 

 

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