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Curried Pumpkin Soup


By: Kimberly Knepper, Euless, Texas





 1/2 lb. fresh mushrooms, sliced

1/2 cup chopped onion

2 Tbs. of butter or margarine

2 Tbs. all-purpose flour

1/2 to 1 tsp. curry powder (per your own taste)

3 cups vegetable broth

1 can (15oz) pumpkin 

1 can (12oz) evaporated milk

1 tsp. honey

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground nutmeg

Fresh or frozen chives (optional)



 In a large saucepan, sauté the mushrooms and onions in butter until tender. Stir in the flour

and curry powder until well blended. Gradually add the broth. Bring to boil, and while stirring, cook

for two minutes until thickened. Add the pumpkin, milk, honey, salt, pepper, and nutmeg. Heat thoroughly.

Garnish with chives if desired and serve.

Yields 7 servings.