Monday, October 25, 2010

Curried Pumpkin Soup

Tis the season for everything pumpkin, hot, and fall-la-la--la la la laaa la FALL!!!!  I love fall because you can get some of the best seasonal food from pumpkin to butternut squash and soon for fresh pomegranate!  My most favorite food to make and eat in the world is soup.  I have always loved soup, but now that I cook my own, it's nearly an addiction.  It's perfect to eat hot soup in my cool apartment to feel warm without turning the heat up.   I learned to really appreciate and enjoy seasonal food in Japan.  It is definitely a culture and way of life to eat and make food based on the season.  With that in mind, please enjoy this divine curried pumpkin soup recipe!

  • 1/2 lb fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 tablespoons butter or margarine
  • 1/2 - 1 teaspoon curry powder
  • 3 cups vegetable broth
  • 1 15 oz. can pumpkin
  • 1 12 oz. can evaporated milk
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground nutmeg
  1. Saute mushrooms and onion in butter until tender
  2. Add in flour and curry powder and mix until blended
  3. Gradually add the broth
  4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened
  5. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through
Original recipe here

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