I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, one of the pickiest eaters I know, passed his bowl for seconds. Try it any time this fall!
Ingredients
| ½ lb. fresh mushrooms, sliced | 1 can (12 oz.) evaporated milk |
| ½ c. chopped onion | 2 Tbsp. honey |
| 2 Tbsp. butter or margarine | ½ tsp. salt |
| 2 Tbsp. all-purpose flour | ¼ tsp. pepper |
| ½-1 tsp. curry powder | ¼ ground nutmeg |
| 3 c. vegetable broth | Sour cream and chives, optional |
| 1 can (15 oz.) solid-pack pumpkin |
Preparation
1. In a large saucepan, sauté the mushrooms and onion in butter until tender.
2. Stir in the flour and the curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
4. Garnish individual servings with sour cream and chives if desired.
Serves 7
