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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another yummy Fall soup Ingredients:
1/2 lb fresh mushrooms, sliced |
1/2 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1/2-1 teaspoon curry powder |
3 cups vegetable broth |
1 (15 ounce) can pumpkin |
1 (12 ounce) can evaporated milk |
1 tablespoon honey |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon ground nutmeg |
Directions:
1. In a large Dutch oven, saute mushrooms and onion in butter until tender.
2. Add in flour and curry powder and mix until blended.
3. Gradually add the broth.
4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
5. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
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