LOCATION: Recipes >> Soups >> Pumpkin 29
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Pumpkin 29
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Curried Pumpkin Soup
Yield: 8 servings
1 tablespoon soft margarine
1/2 cup finely chopped onion
1 clove garlic; minced
1/2 pound fresh mushrooms; sliced
2 tablespoons all-purpose flour
1 teaspoon curry powder
2 cups chicken stock
1 can (14 oz) pumpkin or 2 cups cooked fresh pumpkin
1 tablespoon liquid honey
freshly grated nutmeg
2 cups milk
In large saucepan, melt margarine over medium heat; cook onion,
garlic and mushrooms for 8 to 10 minutes or until softened. Stir
in flour and curry powder; cook for 1 minute over low heat, stirring,
until well blended. Gradually add stock, whisking until smooth.
Stir in pumpkin and honey; season with nutmeg to taste. Cook over
low heat for 15 minutes, stirring occasionally. Add milk and heat
until hot. Tastes better the next day.
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