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Creamy Pumpkin Soup Recipe

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This recipe for Creamy Pumpkin Soup is from The Tiemann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1/2 lb fresh mushrooms, sliced
1/2 c chopped onion
2 T butter
2T flour
1/2 ot 1 t. curry powder
3 c vegetable broth
1 can (15 ounce) solid pack pumpkin
1 can (12 ounce) evaporated milk
1 T honey
1/2 t. salt
1/4 t pepper
1/4 t ground nutmeg

minced chives, optional
Directions:
Directions:
In large sauce pan, saute mushrooms and onion in butter until tender. Stir in 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 and pepper and nutmeg; heat through. Garnish with chives if desired.
Personal Notes:
Personal Notes:
This came from a very good friend of mine. She made this for one of our dinner groups. It's an excellent cold weather soup. I always add more curry than called for as I love the taste of curry.

 

 

 

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