1/2 lb. fresh mushrooms, slied
1/2 c. chopped onion
2 T. butter
2 T. flour
1/2 to 1 t. curry powder
3 c. vegetable broth
1 15-oz. can pumpkin
1 can (12 oz) evaporated milk
2 T. honey
1/2 t. salt
1/4 t. pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional
In large saucepan, saute the mushrooms and onion in butter until tender. 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. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired.
1/2 c. chopped onion
2 T. butter
2 T. flour
1/2 to 1 t. curry powder
3 c. vegetable broth
1 15-oz. can pumpkin
1 can (12 oz) evaporated milk
2 T. honey
1/2 t. salt
1/4 t. pepper
1/4 tsp ground nutmeg
Sour cream and chives, optional
In large saucepan, saute the mushrooms and onion in butter until tender. 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. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives if desired.
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