I am not a big pumpkin person. I hate carving them. I don’t like the pie. My interest is not peaked when I hear of Charlie Brown and his great one.
I’m not a big curry person, either. My mom used to make it when I was little and I would gag. My husband just finished work on a Bollywood (Indian Hollywood) movie and would come home reeking of the stuff.
That said – something peaked my interest when I came across this recipe. I don’t know why I thought I would like it, but I did! I loved it and hope you do, too, as it’s perfect for a fall evening. I doctored it up a bit based on what I had in my pantry, so feel free to add more curry and nutmeg based on your taste or get creative with other complementary spices.
Serves: 4
1 medium onion, chopped
1 package of button mushrooms, sliced
2 tablespoons of butter
2 tablespoons of Flour
1 teaspoon of yellow curry
3 cups of vegetable broth
1 small can of pumpkin (15 oz.)
1 can of evaporated milk (try fat free, based on diet)
1/2 teaspoon of brown sugar
1/2 teaspoon of honey
1 teaspoon of salt
1 teaspoon of ground pepper
1/2 teaspoon of ground nutmeg
1) Sauté the onions and mushrooms with the butter until soft
2) Add flour and curry; stir and cook for 4 minutes
3) Gradually add vegetable stock and boil until thickened
4) Add pumpkin, milk, brown sugar and honey; season with salt, pepper and nutmeg as directed or to taste. Simmer for ten minutes.
Serve with crusty sourdough rolls or, since this soup is on the sweet side, try serving with a savory ham or turkey sandwich from Thanksgiving leftovers.
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