Try this spicy recipe for a scrumptious fall meal.
I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, one of the pickiest eaters I know, passed his bowl for seconds. Try it any time this fall!
|½ lb. fresh mushrooms, sliced||1 can (12 oz.) evaporated milk|
|½ c. chopped onion||2 Tbsp. honey|
|2 Tbsp. butter or margarine||½ tsp. salt|
|2 Tbsp. all-purpose flour||¼ tsp. pepper|
|½-1 tsp. curry powder||¼ ground nutmeg|
|3 c. vegetable broth||Sour cream and chives, optional|
|1 can (15 oz.) solid-pack pumpkin|
1. In a large saucepan, sauté the mushrooms and onion in butter until tender.
2. Stir in the flour and the curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through.
4. Garnish individual servings with sour cream and chives if desired.