"I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. —Kimberly Knepper, Euless, Texas..."
INGREDIENTS
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1/2 pound fresh mushrooms, sliced
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1/2 cup chopped onion
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 to 1 teaspoon curry powder
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3 cups vegetable broth
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1 can (15 ounces) solid-pack pumpkin
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1 can (12 ounces) evaporated milk
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1 tablespoon honey
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground nutmeg
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Minced chives