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Recipe for Pumpkin Soup

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This unique soup is perfect on a cool, fall evening.  Serve as a first course on Thanksgiving or as a light meal served with bread and salad.  The soup uses vegetable broth, making it a nice soup for the vegetarian in your life.   Canned pumpkin makes this recipe a snap.

Yield: 7 servings

Ingredients:
½ pound fresh, sliced mushrooms
½ cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry
3 cups vegetable broth
1 can (15 ounce) solid-pack pumpkin
1 can (12 ounce) evaporated milk
1 tablespoon honey
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
fresh chives, chopped (optional)

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

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10.13.2008 Category Soups