Pumpkin Mushroom Soup

Recently, we enjoyed visiting with our special friend, Mary H. At dinner, she served pumpkin mushroom soup. It’s a delicious recipe  from a restaurant in Wilmington, DE. Try it over Christmas holidays. You’ll love it; I promise!

Pumpkin Mushroom Soup   pumpking mushroom soup

  • 1 pound mushrooms (20-24 medium mushrooms=6 cups sliced)
  • 1 cup chopped onions
  • 4 tbsp. Butter
  • 1/3 cup flour
  • 2 tbsp. Curry powder
  • 6 cups chicken broth
  • 2 pounds canned pumpkin (1.81 pound can will work)
  • 3 tbsp. Honey
  • dash of nutmeg
  • salt and pepper to taste
  • 2 cups light cream

Saute mushrooms and onions inn butter until the onions are transparent. Add flour, curry power and stir. Gradually add chicken broth, then all the other ingredients, except the cream and salt and pepper. Bring liquid to a boil; reduce heat, simmer, uncovered for about 20 minutes. Stir in cream and simmer for about 10 minutes more. Salt and pepper to taste.

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