November 27, 2013
Curried Pumpkin Soup
Here is a curried pumpkin soup recipe my mom makes every year. It is VERY rich, but can be kept warm on the stove for hours and ladled out to party guests. (Yield 5-6 cups.)
Sauté:
2 tbsp. butter
1 pkg. sliced, fresh mushrooms (8 oz.)
1/2 c. chopped onion
Stir in:
2 tbsp. all-purpose flour and 1 tbsp. curry powder
Add gradually while the mixture thickens:
3 c. chicken broth
Stir in, constantly, then let simmer 10 minutes:
2 c. canned pumpkin
1 tbsp. honey
1/2 tsp. salt, 1/4 tsp. nutmeg, 1/4 tsp. pepper
Add, stirring constantly:
1 (12 oz.) can evaporated milk
Garnish:
sour cream and freshly chopped chives
or
splash of brandy
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