Curried Pumpkin Soup

This hearty soup is perfect for a cool fall or winter day! You can use cooked, pureed winter squash in place of the canned pumpkin.

Recipe adapted from Oregon State University Extension's FoodHero.org.

Prep
10 min

Cook
30 min

Total Time
40 min

Servings: 8

Ingredients

1⁄2 pound fresh mushrooms (sliced)

1⁄2 cup onion (chopped)

2 tablespoons margarine

2 tablespoons all-purpose flour

1 teaspoon curry powder

3 cups vegetable broth (see Quick Tips)

1 15-ounce can solid-pack pumpkin (see Quick Tips)

1 12-ounce can evaporated milk

1 tablespoon honey (see Quick Tips)

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

1⁄4 teaspoon ground nutmeg

fresh or frozen chives (optional)

Melt the margarine in a 4-quart (or larger) saucepan over medium heat. Sauté the mushrooms and onion in until tender (5-10 minutes).
Add the flour and curry powder and stir until well-blended. Allow the flour to cook for at least 1 minute.
Gradually add the broth, then bring it to a boil. Stir for 2 minutes or until thickened.
Add the pumpkin, milk, honey, salt, pepper, and nutmeg. Stir thoroughly and continue to cook until it is heated through.
Garnish with chives if desired.
Refrigerate leftovers within 2 hours.

You can use canned broth or make it with bouillon. For each cup of broth, use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
Honey is not recommended for children under 1 year old.