Curried Pumpkin Soup

A friend once told me that you were prepared for a snowstorm and winter in general in you had enough firewood and wine!  I would like to add soup to warm your body and soul as well.  Here is the first of two great soup recipes.


2 T. butter

1 – 8oz pkg sliced fresh mushrooms

½ c. chopped onion

2 T flour

1 T curry powder

3 C chicken broth

2 C canned pumpkin

1  T honey

½ t salt

¼ t nutmeg

¼ t pepper

1 – 12 oz can evaporated milk


Melt butter in large saucepan. Add mushrooms & onions and cook until tender, stirring often.  Stir in flour & curry powder.  Gradually add chicken broth and cook over medium heat, stirring constantly until thickened.  Stir in pumpkin & next 4 ingredients.  Reduce heat & simmer 10 minutes.  Stir occasionally.  Stir in milk & heat through. Garnish with sour cream, chopped fresh chives or toasted coconut (toast coconut in low oven – about 325 degrees – for 5-10 mins) Makes 6-1 cup servings.

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