MATT'S FAVORITE CURRIED PUMPKIN SOUP
Matt's Favorite Curried Pumpkin Soup
- Servings: 4-6 servings
- 4 slices bacon
- 1/2 lb. fresh mushrooms, sliced
- 1 med. chopped onion
- 2 T. flour
- 1 t. curry powder
- 3 c. chicken broth
- 1 (15 oz.) can pumpkin
- 1 (12 oz.) can evaporated milk
- 1 T. honey
- 1/2 t. salt
- 1/4 t. pepper
- 1/4 t. fresh ground nutmeg
- 1/4 t. cayenne pepper
In a large saucepan, fry bacon until crisp.
Remove bacon pieces with a slotted spoon, set aside.
Reserve 2 T. bacon drippings.
Add mushrooms and onions to drippings and cook until tender.
Stir in flour and curry powder until blended.
Gradually add broth.
Bring to a boil; cook and stir until thickened.
Add pumpkin, milk, honey, salt, pepper and nutmeg
Garnish with bacon.