Return to Franklin Kitchen
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.