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Best Curried Pumpkin Soup

 Best Curried Pumpkin Soup
I whipped up this satisfying soup last Thanksgiving for my family, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds. -Kimberly Knepper, Euless, Texas
7 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached 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.
Nutritional 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.