Ingredients
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3 tablespoons butter
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3 tablespoons all-purpose flour
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4 cups chicken stock or 4 cups vegetable stock
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1 1/2 tablespoons curry powder
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4 cups pumpkin puree or 4 cups pumpkin pie filling
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3 tablespoons brown sugar
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1/2 teaspoon nutmeg
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3 cups whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)
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1 1/2 cups chopped onions
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3/4 lb mushroom, thinly sliced
Instructions
- Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
- Add flour and curry powder and blend, stirring for five minutes.
- Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
- Transfer to a blender and purée until smooth.
- Add milk or whipping cream.
- Reheat until hot.
- For Vegetarian use the vegetable stock.