"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Curried Pumpkin Mushroom Soup Recipe

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This recipe for Curried Pumpkin Mushroom Soup, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Parsons
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound mushrooms, sliced
1/2 c. onions, chopped
2 tbsp. butter, unsalted
2 tbsp. flour
1 tbsp. curry powder
3 c. chicken stock
2 c. pumpkin puree (I just used canned)
1 tbsp. honey
1 cup heavy cream (I use evaporated milk)
pinch of grated nutmeg
salt and pepper
sour cream

Directions:
Directions:
Saute' mushrooms and onion in butter over moderate heat for 3 minutes or so. Add flour and curry powder. Continue to simmer for 5 min. over low heat. Remove from heat and add stock in a steady stream, whisking as you go. Stir in the pureed pumpkin, honey, nutmeg and salt and pepper to taste. Slowly add cream. Before serving reheat until hot but do not allow to boil. Great served with a dollop of sour cream sprinkled lightly with nutmeg.

 

 

 

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