Tuesday, February 16, 2010

Curried Pumpkin Soup

I think this one is from the Fiddlehead? Delicious, in any case.

1 T vegetable oil
1/2lb sliced mushrooms
1/2 c chopped onion
2 T flour
1 T curry powder
14.5 oz can vegetable broth
1 c water
16 oz canned pumpkin
1 T honey
1/8 t nutmeg
1/4 t pepper
1 c skim evaporated milk

Heat oil in heavy saucepan. Saute mushrooms until soft, about 3 minutes.
Add flour and curry powder, stir constantly for 5 minutes. Then remove from heat.
Stirring constantly, add vegetable broth and water. Add pumpkin, honey, nutmeg and pepper.
Simmer 15 minutes, stirring occasionally. Add evaporated milk and heat thoroughly. Do not allow to boil.
Serves 7.

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