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Posted October 29, 2010 | comments Leave a comment

Curried Pumpkin Soup

Serves 7
1/2 lb. fresh mushrooms, sliced
1/2 c. onion, chopped
2 T. all-purpose flour
1/2-1 tsp. curry powder
3 c. vegetable broth
1 (15 oz.) can solid-pack pumpkin
1 (12 oz.) can evaporated milk
1 T. honey
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
fresh or frozen chives, optional

In large saucepan, sauté mushrooms and onion in butter until tender. Stir in flour and curry powder until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives.

Louise Clatterbuck - Front Royal, VA

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