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Curried Pumpkin Soup Recipe

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This recipe for Curried Pumpkin Soup, by , is from Johnson Family Cookbook, Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Satchwell
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. fresh mushrooms, sliced
1/2 c. chopped onion
2 T. butter
2 T. margarine
2 T. flour
1/2 to 1 tsp. curry powder
3 c. vegetable broth
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 T. honey
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
fresh or frozen chives, optional

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

 

 

 

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