Dr C's Curried Pumpkin Soup

By eddoc69

Ingredients
  • 1/2 pound fresh mushrooms, slice

  • 1/2 cup chopped onion

  • 2 tablespoons olive oil

  • 2 tablespoons all purpose flour

  • 1/2 to 1 teaspoon curry powder

  • 3 cups low-sodium chicken broth

  • 1 can (15 oz) solid-pack pumpkin

  • 1 can (12 oz) low-fat evaporated milk

  • 1 tablespoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 tsp. pumpkin pie spice

  • Low-fat sour cream and chives, optional

  • In a large saucepan, saute the mushrooms and onions in butter until tender. Stir in 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 pie spice; heat through. Garnish individual servings with sour cream and chives if desired. YIELD: 7 servings.

Directions
  1. In a large saucepan, saute the mushrooms and onions in oil until tender.

  2. Stir in flour and curry powder until blended.

  3. Gradually add the broth. Bring to a boil.

  4. Cook and stir for 2 minutes or until thickened.

  5. Add the pumpkin, milk, honey, salt, pepper and pie spice; heat through.

  6. Garnish individual servings with sour cream and chives if desired.


Nutritional Facts

Servings
7

soup