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Ingredients

½ pound fresh mushrooms, sliced
½ cup chopped onion
2 Tablespoons margarine
2 Tablespoons all-purpose flour
1 teaspoon curry powder
3 cups vegetable broth (see notes)
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground nutmeg
fresh or frozen chives (optional)

Directions

  1. Wash hands with soap and water.
  2. 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.
  3. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; heat through.
  5. Garnish with chives if desired.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

  • Try substituting cooked winter squash or cooked pumpkin for canned pumpkin. Mash and measure out 2 cups for soup.
  • Honey is not recommended for children under 1 year old.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
6 cups
Prep time:
10 minutes
Cooking time:
30 minutes
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