Soup of the Week: 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.