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Curried Pumpkin Soup

Photo: Tina Evans; Styling: Leslie Byars Simpson
Yield 6 1/2 cups

Ingredients

  • 2 tablespoons butter or margarine
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 3 cups chicken broth
  • 2 cups canned pumpkin
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 1 (12-ounce) can evaporated milk
  • Garnishes: sour cream, chopped fresh chives

How to Make It

  1. Melt butter in a large saucepan; add mushrooms and onion, and saute until tender. Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.

  2. Stir in pumpkin and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.