This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream.

Ingredients

4 serv.

butter↗2 tablespoons
onion, chopped↗1
mushroom, sliced↗1 lb
flour↗3 -4 tablespoons
curry↗2 teaspoons
nutmeg (or 1/2 tsp allspice)↗1⁄2 teaspoon
chicken broth↗3 -4 cups
canned pumpkin↗2 cups
honey↗1 tablespoon
salt and pepper
whipping cream↗1 cup
parsley↗
optional
sour cream↗
optional

Step-by-step instructions

1
Sautée the onions and mushrooms in the butter until soft.
2
Sprinkle on the flour and stir.
3
Add the honey,salt, pepper, curry and nutmeg.
4
Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
5
Stir in the cream and heat through, don't boil.
6
Taste and reseason!
7
Garnish with sourcream and parsley.

Source: food.com

Original recipe ↗

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