Yield: 6 servings
from Taste of Home 2001 Annual Recipes
from Taste of Home 2001 Annual Recipes
1/2 lb | fresh mushrooms, sliced | 12 oz | evaporated milk or light cream |
1/2 c. | chopped onion | 1 T | honey |
2 T | butter | 1/2 tsp | salt |
2 T | all-purpose flour | 1/4 tsp | pepper |
1/2 to 1 tsp | curry powder | 1/4 tsp | ground nutmeg |
3 c | vegetable broth | sour cream & chives, optional | |
15 oz can | solid-pack pumpkin |
- 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 pumpkin, honey, salt, pepper, and nutmeg; heat through. You can make the soup up to this point and hold it on a warm burner if needed.
- Just before serving, add evaporated milk or cream and heat through. Garnish individual servings with sour cream and chives, if desired.