Curried Pumpkin Soup

Pumpkin Soup


2 T. butter
1 – 8oz package 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 minutes) Makes 6-1 cup servings.

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