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Pumpkin Soup with Curry

 






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Submitted by: Jodi Civill from Ravena, NY
Originally shared on the web 08/22/2008

1/2 c. onion, chopped
2 T. butter
2 T. all-purpose flour
1 t. curry powder
3 c. chicken broth
15-oz. can pumpkin
12-oz. can evaporated milk
1 T. honey
1/2 t. nutmeg
salt and pepper to taste

In a large saucepan over medium heat, cook onion in butter until softened. Add flour and curry powder; cook and stir for about 2 minutes. Whisk in broth. Bring to a boil; add remaining ingredients. Simmer until heated through, about 20 to 30 minutes. Serves 6


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Enjoy this recipe from Country Quick & Easy 2 Cookbook originally published 05/2006.

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