Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Pumpkin Soup 2




Source of Recipe


Jo Gainey
1 pound onions, chopped well
3 cups sliced fresh mushrooms
1/2 cup (1 stick) butter
1 quart chicken stock
1 (14-ounce) can pumpkin
1 teaspoon curry powder
Salt and pepper to taste
1/2 cup half-and-half
2 Tablespoons honey (or use 2 envelopes Splenda)

Saute the onions and mushrooms in 1/4 cup of the butter in a large
saucepan until the onions are tender. Transfer the undrained onion mixture
to a bowl. Heat the remaining 1/4 cup butter in the same saucepan until
melted. Whisk in the stock gradually.
Stir in the onion mixture, pumpkin, curry powder, salt and pepper.
Add the half-and-half and honey and mix well. Cook just until heated
through, stirring frequently. Ladle into soup bowls. Garnish each serving
with a dollop of sour cream and minced fresh parsley. Serve with hot crusty
whole grain French bread.

SERVES: 5-6