"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Mushroom Soup Recipe

4.5 stars - based on 1 vote
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Pumpkin Mushroom Soup image
Bukowick Thanksgiving in Delaware

 

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

Contributor:  
Contributor:  
Connie Bukowick
Added: Sunday, January 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. sliced fresh mushrooms
1/2 cup chopped onion
2 tbsp. butter
2 tbsp. flour
1 tbsp. curry powder
3 cups homemade chicken stock
1 lb. can pumpkin
1 tbsp. honey
1 cup heavy cream (or 1/2 heavy, 1/2 light)
Dash nutmeg, salt, and peper
Top with a dollop of sour cream or fresh sliced mushrooms

Directions:
Directions:
Sauté onions and mushrooms in butter. Add flour and curry. Stir and gradually add broth, then pumpkin, honey and other seasonings. Stir but do not boil. Cook 15 minutes, then add cream.

Number Of Servings:
Number Of Servings:
6 (small servings)
Personal Notes:
Personal Notes:
Good choice for Thanksgiving. This is supposed to be the same recipe as one that's served at "Back Burner" in Hockessin, DE. CMB

 

 

 

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