Curry Pumpkin Soup

Curry Pumpkin Soup is one of the great comforts of life!

Serve pumpkin soup as shown or try serving this delicious soup in mini pumpkins for a special touch.
It's easy! See pumpkin bowl instructions at the bottom of this page.

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

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INGREDIENTS

2 tablespoons of butter
8-oz. of fresh sliced mushrooms
½ cup chopped onion
2 tablespoons of all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon white pepper
1 (12-oz.) can evaporated milk

Garnish: chopped chives and sour cream

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DIRECTIONS:

1. Melt butter in a large saucepan. Sautee mushrooms and onion until tender, stirring often.
2. Stir in flour and curry powder.
3. Gradually add chicken broth. Stir constantly over medium heat until mixture becomes thickened.
4. tir in pumpkin, honey, salt, nutmeg, and pepper. Reduce heat to low and simmer for ten minutes, stirring occasionally.
5. Add milk, stirring constantly until mixture is heated through.
6. Garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives.

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** Pumpkin bowls are easy!

Just cut the tops off and scoop out all seeds and enough flesh to make room for the soup. Make sure you don’t cut through to the bottom. Place the pumpkins (with lids on) into a roasting pan and fill with and inch or so of water. Bake at 350 degrees for about thirty minutes, but no longer, as you still want your shell to make a firm soup bowl!"

Don't forget to READ THE LETTERS that lead to this advice!