Pumpkin Patch Soup

Pumpkin Patch Soup

Pictures taken from my private collection

Ingredients:

1/2 lb. fresh mushroom, sliced
1/2 cup chopped onion
2 tbsp all-purpose flour
1 tsp curry powder
3 cups plus 1/4 cup vegetable broth
1 can (15 ounces) solid packed pumpkin
1 can (12 ounces)evaporated milk
1 tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
fresh chives, optional
1 medium-sized carving pumpkin for serving** (optional)

Create it!!

1. If serving from a pumpkin, preheat oven to 350 F. Remove "lid" from pumpkin and discard. Be sure to make the opening wide enough to scrape out the seeds and pulp and wide enough to serve from.

2. Prepare onions by chopping finely. Slice mushrooms. Using a spoon, crape out the pumpkin removing all the seeds and pulp. Place in oven and set timer for 20 minutes.

3. in a small microwave safe bowl, add 1/4 cup broth, onions, and mushrooms. Microwave this mixture on high for 3 - 5 minutes or until onion are tender.

4. Put this mixture along with the flour and curry powder in a sauce pan and cook over medium heat. Stir until blended. Gradually add the 3 cups of vegetable broth. Bring to a boil. Stir for 2 minutes or until thickened.

5. Add the pumpkin, milk, honey, salt, pepper and nutmeg. Heat thoroughly.

6. Garnish with chives. Makes 7 - 1 cup servings.

** If serving from a pumpkin, place hollowed out pumpkin in 350 F oven for 20 minutes. Carefully remove from oven. Pour soup into pumpkin just before serving