Posted by Tara on Thursday, November 10th, 2011
Here’s another soup recipe that is a nice addition to the fall rotation Cousin Pam’s Curried Pumpkin Soup. It’s quick and easy to whip up and creates a festive look served in a pie pumpkin or bread bowl. My cousin Pam and I used to hang out in Granddaddy’s tobacco barn when we were young. Once we took a dip in the pond near the barn where the cows would drink. Not sure our moms would have approved but we sure had fun. Thanks Pam for the recipe!
- 1 pound sliced mushroom tops
- 1 large chopped onion
- 1 stick real butter
- 3 Tablespoons plain flour
- 1 Tablespoon curry powder (more or less to suit your taste buds)
- 4 cups chicken broth
- 1 16 oz can pumpkin (the cans have now been reduced to 14.5 oz but that’s OK)
- 1 Tablespoon honey
- 1/8 teaspoon ground nutmeg
- Salt and Pepper to taste
- 1 cup heavy cream
- 1 cup toasted pumpkin seeds for garnish
Sautee mushrooms and onions in butter over medium heat until soft. Add flour and curry powder and stir constantly for 5 minutes. Remove from heat and add chicken broth in a stream while whisking to mix broth with mushroom/flour mixture. Stir in pumpkin, nutmeg, salt and pepper to taste. Return to stove and simmer for 15 minutes over low heat, stirring occasionally. Then remove mixture from heat, pour in a blender and puree mixture. Then add the cream. Reheat mixture over low heat. Serve when warm and garnish with toasted pumpkin seeds.
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