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Curried Pumpkin Soup


Here is a curried pumpkin soup recipe my mom makes every year. It is VERY rich, but can be kept warm on the stove for hours and ladled out to party guests. (Yield 5-6 cups.)

Sauté:

2 tbsp. butter

1 pkg. sliced, fresh mushrooms (8 oz.)

1/2 c. chopped onion

Stir in:

2 tbsp. all-purpose flour and 1 tbsp. curry powder

Add gradually while the mixture thickens:

3 c. chicken broth

Stir in, constantly, then let simmer 10 minutes:

2 c. canned pumpkin

1 tbsp. honey

1/2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. pepper

Add, stirring constantly:

1 (12 oz.) can evaporated milk

Garnish:

sour cream and freshly chopped chives 

or 

splash of brandy

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