Pumpkin Mushroom Soup
This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream.
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INGREDIENTS
Nutrition- 2tablespoons butter
- 1
- 1
- 3 -4tablespoons flour
- 2teaspoons curry
- 1⁄2
- 3 -4cups chicken broth
- 2cups canned pumpkin
- 1tablespoon honey
- salt and pepper
- 1cup whipping cream
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DIRECTIONS
- Sautée the onions and mushrooms in the butter until soft.
- Sprinkle on the flour and stir.
- Add the honey,salt, pepper, curry and nutmeg.
- Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
- Stir in the cream and heat through, don't boil.
- Taste and reseason!
- Garnish with sourcream and parsley.
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