Curried Pumpkin Soup

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 to 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• Minced chives

Directions

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Curried Pumpkin Soup published in Taste of Home October/November 2000, p25