Curried Pumpkin Soup Recipe

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2 Tbsp. butter or margarine
1 8-oz. pkg. sliced fresh mushrooms
1/2 cup chopped onion
2 Tbsp. all-purpose flour
1 Tbsp. curry powder
3 cups chicken broth
2 cups canned pumpkin
1 Tbsp. honey
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 12-oz. can evaporated milk
Garnishes: sour cream, chopped fresh chives

Melt butter in a large saucepan; add mushrooms and onion and cook until tender, stirring often. Stir in flour and curry powder; gradually add chicken broth and cook over medium heat, stirring constantly until mixture is thickened. Stir in pumpkin, honey, salt, nutmeg and pepper; reduce heat and simmer 10 minutes, stirring occasionally. Stir in milk and cook, stirring constantly, until thoroughly heated. Garnish, if desired. Yield: 5-1/2 cups.

Submitted by Dashi Bhalla
From A Taste of Virginia, Junior Women's Club of Orange, VA
(Available for sale at our Country Living Store in Madison, VA)

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