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Curried Pumpkin Soup Recipe
1/2 lb. fresh mushrooms, sliced
1/2 cup chopped onion
2 Tbsp butter or margarine
2 Tbsp all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 Tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground nutmeg
Fresh or frozen chives,optional
In a large saucepan, saute the mushrooms and onions in the 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, and nutmeg; heat through. Garnish with chives if desired.
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