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Butternut/Pumpkin: Curried Pumpkin Mushroom Soup

Source of Recipe

taste of home magazine


List of Ingredients

1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
3 cups vegetable broth
15 ounces canned pumpkin
12 ounces evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 tablespoon ground nutmeg


Recipe

In a large saucepan, saute the 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, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired. Yield: 7 servings.