About Feast Everyday
Based in Corning, New York and the beautiful Finger Lakes. Started in 2009 by Barbara Blumer with her family and friends. Her husband, Tom, now regularly contributes, too.
Over 900 Recipes and still growing
From muffins to curries with step-by-step photos and how-to tips: see recipe index https://feasteveryday.blogspot.com/p/recipes-index.html
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Sunday, November 22, 2009
Curried Pumpkin Soup
Love this Curried Pumpkin soup, especially around this time of year. No one usually guesses that mushrooms are in it. It is a very simple, yet deeply flavorful soup. A crowd-pleaser.
Curried Pumpkin Soup
Serves 8
1 pound sliced mushrooms
1 large onion, chopped roughly
1/2 cup butter (you could get by with 1/4 cup)
3 T. flour
1 T. curry powder (McCormick's Madras Curry is good )
4 cups chicken broth or stock (about 2 cans)
1 16-ounce can pumpkin
1 T. honey
1/8 t. ground nutmeg
salt and pepper to taste
1 can 2% evaporated milk or 1 cup light cream
Saute mushrooms and onion in butter until softened. Season lightly with salt and pepper.
Add flour and curry powder,
stirring constantly for 5 minutes. Remove from heat;
add stock in a stream, whisking the bits on the bottom of the pan into the soup.
Stir in the pumpkin, honey, nutmeg and a little more salt and pepper to taste. Simmer, stirring occasionally, for 15 minutes.
Puree with a hand blender, or in a blender,
and stir in milk or cream. Reheat until hot. And enjoy.