Curried Pumpkin Soup

Curried Pumpkin Soup

1 tablespoon soft margarine
1/2 cup finely chopped onion
1 clove garlic; minced
1/2 pound fresh mushrooms; sliced
2 tablespoons all-purpose flour
1 teaspoon curry powder
2 cups chicken stock
1 can (14 oz) pumpkin or
2 cups cooked fresh pumpkin
1 tablespoon liquid honey
  freshly grated nutmeg
2 cups milk

This wonderful fall soup has only a hint of curry flavor so as not to mask
the pumpkin, and is best made ahead so that the flavors develop.
In large saucepan, melt margarine over medium heat; cook onion, garlic and
mushrooms for 8 to 10 minutes or until softened. Stir in flour and curry
powder; cook for 1 minute over low heat, stirring, until well blended.
Gradually add stock, whisking until smooth. Stir in pumpkin and honey;
season with nutmeg to taste. Cook over low heat for 15 minutes, stirring
occasionally. (Soup can be prepared to this point, covered and refrigerated
for up to 2 days.)
Add milk and heat until hot.

Contributor:  Lighthearted Everyday Cooking - Anne Lindsay
Yield: 8 servings
                       
Source:

rec.food.cooking, rec.food.recipes