The Soup Experiment- Pumpkin Curry Soup

From: Patricia Torpis originally from Karen Shepard

Times Prepared: this is the first!

Recipe:

1 med onion finely chopped (1/2 cup)

2 TBS butter- to saute onion and mushrooms

2 TBS flour- add to onion and mushrooms before adding broth

16 oz of pumpkin- NOT pumpkin pie mixture

8oz of whipping cream

1 veggie bouillon in 3 cups of water or 3 cups veggie broth

1/2 lb of sliced mushrooms

1 TBS curry powder

dash of hot sauce

salt and pepper to taste

Saute onion and mushrooms with butter in a large saucepan till tender not brown.

Stir in flour. Add veggie broth, pumpkin and curry powder.

When all are well-blended add hot sauce and salt and pepper to taste.

Add cream- do not let soup boil! serve with croutons.

Comments: Currently smells amazing but I haven't tasted it yet- ok I have, but just a sip. We actually sorta doubled this recipe by adding more pumpkin and 2 cups more broth and then more curry.

Tools note: no special tools for this one.

Overall: easy to make although it was difficult to find pumpkin.

Next up-not sure but probably something from my new book- Simple Suppers given to us by Teran and John.