PUMPKIN CURRY SOUP
2 Tbsp. butter
1/2 cup chopped onion
1/2 lb. sliced mushrooms
1 tsp. curry powder
1 Tbsp. flour
2 14-oz cans chicken broth
1 lb. can pumpkin
1 tsp. brown sugar
1/8 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper
1 cup half-and-half
Heat butter; saute mushrooms and onion. Stir in curry powder and flour;
heat until bubbly. Remove from heat and gradually stir in chicken
broth. Add remaining ingredients, except half-and-half. Bring to a
simmer over low heat. Just before serving, add the half-and-half and
continue to heat until hot, but do not allow soup to boil. |
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