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Butternut/Pumpkin: Pumpkin Curry Soup

Source of Recipe

unknown


List of Ingredients

2 tablespoons butter
1/2 cup chopped onion
1/2 pound sliced mushrooms
1 teaspoon curry powder
1 tablespoon flour
28 ounces chicken broth
1 pound canned pumpkin
1 teaspoon brown sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup half and half


Recipe

Heat butter; saute mushrooms and onion. Stir in curry powder and flour; heat until bubbly. Remove from heat and gradually stir in chicken broth. Add remaining ingredients, except half-and-half. Bring to a simmer over low heat. Just before serving, add the half-and-half and continue to heat until hot, but do not allow soup to boil.