Curried Pumpkin Soup

[Guest guest]

[amy] wrote:

> She could try it with coconut milk instead; I bet that'd be good.

> That's probably what I do myself too, since I *love* coconut milk in

> savory dishes...

 

 

definitely!!! coconut milk does the trick! we use that in a lot of our

recipes. in fact,if you don't know what to do with some raw veggies,

just add coconut milk.

 

;-)

soleil

[Guest guest]

Made this for dinner tonight. Was very yummy. Add a little sprinkle of

extra ground cayene to your bowl, if you like it spicier.

 

On the side we also had some steammed Kale, two green onions(whites and

green parts) and a bag of broccoli slaw mixed together. I added added a

little salt, Ms. Dash a little oil and water and Tamari. Stir often. It

was very nice contrast to go on the side with the soup.....

 

Enjoy,

Judy

 

Curried Pumpkin Soup

 

2 T. Butter or Smart Balance Spread

8 oz. fresh sliced mushrooms or 4 oz can of sliced mushrooms(drained)

1/2 c. Onions, diced fine

2 T. All Purpose Flour

1 T. Curry Powder

3 c. Water

3 T. McKay's " Chicken " Style Seasoning or Bill's Best Chic'nish Seasoning

(both are vegetarian)

1 - 15 oz can of Pumpkin puree

1 T. Honey

1/2 t. Salt

1/4 t. ground Nutmeg

1/4 t. Black or Cayene Pepper

1 - 12 oz. can Evaporated Milk

 

Melt butter in a large Soup Pot. Add Mushrooms and Onions. Saute until

tender, stirring often. Stir in the flour, Curry Powder. Gradually add

the water, stirring constantly. Add remaining ingredients, EXCEPT

evaporated Milk. Simmer 10 minutes, stirring occassionally. Reduce the

heat to low and add the evaporated milk, stirring occasionally. Do not

bring to a boil. Leave on low for about 10 minutes.

 

Makes 6 1/2 c.