By Jennifer McLaughlin-Shavey
We’ve got our eyes on some hot dishes to keep the cold at bay this winter. Cozy up with a good read, and warm your belly with this Curried Pumpkin Soup!
½ pound fresh mushrooms, sliced
1 cup chopped onion
4 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (16 ounces) coconut milk
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon ground nutmeg
Minced chives (optional)
In a large saucepan, sauté the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add vegetable broth. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Add the canned pumpkin, coconut milk, honey, Worcestershire sauce and seasonings; heat through. Garnish with chives if desired. Serves 6–8.
Original recipe by Jennifer McLaughlin-Shavey (the official OutdoorsNW foodie).