Curried Pumpkin Soup

Servings: 8


In 4 quart (or larger) saucepan, sauté the mushrooms and onion in margarine until tender. Stir in the flour and 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 with chives if desired.

Refrigerate leftovers within 2 hours.


Recipe courtesy of Oregon State University Food Hero

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