I've had pumpkin soup on the brain and, the other night, realized that I had a recipe stuffed in a folder for a pumpkin mushroom soup. It's from The News Journal archives and is similiar to the famous soup served at The Back Burner in Hockessin. Here it is:
Pumpkin mushroom soup
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
2 tablespoons oil or butter
2 tablespoons flour
1 tablespoon curry powder or cumin
3 cups homemade chicken stock
1 pound can of pumpkin (NOT pumpkin pie filling)
1 tablespoon honey
Dash nutmeg
Salt and pepper
1 cup heavy cream
Saute mushrooms and onion in oil or butter. Stir in flour and curry. Gradually add the broth, then the pumpkin, honey and seasonings to taste. Stir while cooking 15 minutes. Add cream and heat through without boiling. Top with a dollop of sour cream if desired. Makes 6 servings.
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3 comments:
I made it and it horrible. Not sure what I did wrong.
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Best wishes
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