Name: Curried Pumpkin – Mushroom Soup
Yield: 4
Ingredients: 3/4 lb mushrooms; 3 Tbsp butter/margarine; 1 c onion; 4 Tbsp flour; 4 c chicken broth; 2 Tbsp curry powder; 2 Tbsp honey; nutmeg; salt; pepper; 1 -12 oz can evaporated skim milk; 2 -15 oz cans pumpkin; sour cream/yogurt

Curried Pumpkin – Mushroom Soup

Categories: Soups

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Ingredients

³⁄₄ lb mushrooms (fresh, sliced)
3 Tbsp butter/margarine (or oil)
1 c onion (chopped)
4 Tbsp flour
4 c chicken broth
2 Tbsp curry powder
2 Tbsp honey
dash nutmeg (to taste)
salt (to taste)
pepper (to taste)
1 -12 oz can evaporated skim milk (1 1/2 cups)
2 -15 oz cans pumpkin
sour cream/yogurt (garnish)

Instructions

Saute mushrooms and onion in butter or margarine. Add flour and curry. Stir. Gradually add chicken broth. Add all other ingredients except milk. Stir and cook for about 10-15 minutes. Add milk and heat thoroughly without boiling. Serve in individual hollowed-out pumpkins for an elegant presentation. Top with sour cream or plain yogurt.

Serves 6 as appetizer/ 4 as main dish.

Note

Orange Schroeder

Curried Pumpkin – Mushroom Soup

Curried Pumpkin – Mushroom Soup

Ingredients

Instructions

Note

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