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Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 1/2 tablespoon olive oil
- 8 ounces sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 tablespoons flour
- 1 tablespoon curry powder
- 2 (16 ounce) cans pumpkin
- 1 tablespoon honey
- 1/4 teaspoon nutmeg
- 3 cups chicken broth
- 1/4 teaspoon pepper
- 12 ounces evaporated milk
Method
- Heat olive oil and add mushrooms, and onions. Cook until tender.
- Add flour and curry.
- Gradually add the chicken broth.
- Cook and stir constantly over medium heat until thickens.
- Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
- Simmer 10 minutes.
- Add the milk and stir until hot.
