Cream of Pumpkin Soup
| Category | Soup
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 6-8 servings |
| Source | |
| Comment | |
Ingredients
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 1/2 teaspoon curry powder
- 1 tablespoon flour
- 2 14 oz. cans regular strength chicken broth
- 2 cups pumpkin
- 1 teaspoon brown sugar
- 1/8 teaspoon mace/nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk/light cream
- minced chives/parsley
Directions
This makes 8 servings for a first course This makes 6 servings for lunch Heat butter in 2 quart saucepan Saute onion Stir in curry and flour, cook until bubbly Remove from hear, stir in chicken broth. Add pumpkin, sugar, mace, salt, pepper. Cook until starts to simmer Stir in milk. continue heating. Don't boil Sprinle parsley or chives in bowls.
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