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Curried Pumpkin – Mushroom Soup

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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
  1. 1

    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

Read it online: https://recipes.uuprairie.org/recipe/curried-pumpkin-mushroom-soup/