http://thegastrognome.wordpress.com/2007/10/19/pumpkin-and-tomatillo-twist-soup-and-mushroom-quesadillas/ and oldy but goody, and the following, is a newer one, with squash here, but I also make it with pumpkin and is fantastic. http://thegastrognome.wordpress.com/2008/10/14/have-heard-its-fall/
We love this one - it's not spicy, but it's delicious and different! Just make sure not to use pumpkin PIE filling LOL ;)
(I'm not sure of the original source for this recipe, but I've made it several times and it always turns out awesome!)
Curried Pumpkin Soup
Serves 6
2 tablespoons butter 8 ounces mushrooms, sliced ¼ cup onion, chopped 2 tablespoons all purpose white flour 1 tablespoon curry powder 3 cups chicken broth 2 cups canned pumpkin 1 tablespoon honey ½ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon black pepper 12 ounce can evaporated milk sour cream chives, chopped
Melt butter in a large saucepan; add mushrooms and onion, and cook until tender, stirring often.
Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.
Stir in pumpkin and next 4 ingredients; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.
http://thegastrognome.wordpress.com/2007/10/19/pumpkin-and-tomatillo-twist-soup-and-mushroom-quesadillas/
ReplyDeleteand oldy but goody, and the following, is a newer one, with squash here, but I also make it with pumpkin and is fantastic.
http://thegastrognome.wordpress.com/2008/10/14/have-heard-its-fall/
We love this one - it's not spicy, but it's delicious and different! Just make sure not to use pumpkin PIE filling LOL ;)
ReplyDelete(I'm not sure of the original source for this recipe, but I've made it several times and it always turns out awesome!)
Curried Pumpkin Soup
Serves 6
2 tablespoons butter
8 ounces mushrooms, sliced
¼ cup onion, chopped
2 tablespoons all purpose white flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
12 ounce can evaporated milk
sour cream
chives, chopped
Melt butter in a large saucepan; add mushrooms and onion, and cook until tender, stirring often.
Stir in flour and curry powder; gradually add chicken broth, and cook over medium heat, stirring constantly, until mixture is thickened.
Stir in pumpkin and next 4 ingredients; reduce heat, and simmer 10 minutes, stirring occasionally. Stir in milk, and cook, stirring constantly, until thoroughly heated. Garnish, if desired.
Whoa! Thanks you two :) I had a feeling I'd be chasing this unicorn for a while!
ReplyDelete