PUMPKIN CURRY SOUP

PUMPKIN CURRY SOUP

2 Tbsp. butter
1/2 cup chopped onion
1/2 lb. sliced mushrooms
1 tsp. curry powder
1 Tbsp. flour
2 14-oz cans chicken broth
1 lb. can pumpkin
1 tsp. brown sugar
1/8 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. pepper
1 cup half-and-half

Heat butter; saute mushrooms and onion.  Stir in curry powder and flour;
heat until bubbly.  Remove from heat and gradually stir in chicken
broth.  Add remaining ingredients, except half-and-half.  Bring to a
simmer over low heat.  Just before serving, add the half-and-half and
continue to heat until hot, but do not allow soup to boil.

                       
Source:

rec.food.cooking, rec.food.recipes