Name: Pumpkin Curry Soup
Prep time: 20 min
Yield: 7 servings
Ingredients: 1/2 pound fresh mushrooms, sliced; 1/2 cup chopped onion; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 to 1 teaspoon curry powder; 3 cups vegetable broth; 1 can (15 ounces) pumpkin; 1 can (12 ounces) evaporated milk; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ground nutmeg; Minced chives

This pumpkin curry soup infuses warm spices and hearty vegetables into the squash base, making it a delicious recipe to add to your comfort food rotation.

Ingredients

1/2 pound fresh mushrooms, sliced

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 to 1 teaspoon curry powder

3 cups vegetable broth

1 can (15 ounces) pumpkin

1 can (12 ounces) evaporated milk

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground nutmeg

Minced chives

Instructions

1 Saute the mushrooms and onions

2 Heat a large saucepan over medium heat. Melt the butter, then add the sliced mushrooms and onions and cook until they are tender.

3 Add the flour and curry powder

4 Sprinkle the flour and curry powder in the saucepan. Cook the flour until it turns golden brown, one to two minutes.

5 Add the broth

6 Gradually add the vegetable broth in small increments while stirring, then bring the mixture to a boil, cooking and stirring until thickened, about two minutes.

7 Mix in the remaining ingredients

8 Add the pumpkin, evaporated milk, honey, salt, pepper and nutmeg. Stir well and heat through, cooking until the soup is smooth. Garnish with chives and serve.