It’s my first book club Christmas party!
I joined the monthly group this spring and, believe me, no one has starved at any of the meetings! But December is even more festive with a full meal (served on china!), and everyone is bringing a different dish! My contribution is Curried Pumpkin Mushroom Soup.
Of course this event is happening in a week that’s been crazy. Big family Christmas party; multiple outside lunches; benefit bake sale; school concert; vet appointment; physical therapy; decorating; dental appointments; refinishing the mantle (I know… no one strips wood right before Christmas…).
So I needed to do something that was both tasty and practical. No beef bourguignon with homemade stock where I roast bones and veggies for hours…
This recipe is slightly modified from a Milwaukee Journal Sentinel recipe that I found years ago, made for Christmas Eve, and served many times since. Quick, tasty and healthy, it would even readily convert to vegan! My daughter was sneaking out little half servings tonight before I left–and took at least two to my count. I guess this means it passes the picky teen test! The book club tells me it is a thumbs up for them too!
Curried Pumpkin Mushroom Soup
- 2 T butter
- ½ lb. sliced mushrooms
- ½ c. chopped onion
- 2 T flour
- 1 1/2 t – 1 T curry powder
- 1/4 – 1 t turmeric (optional)
- 3 c. veggie or chicken broth
- 1 can solid pack pumpkin (15 oz)
- 1 can evaporated milk (12 oz)
- 1 1/2 T honey
- Pepper to taste
1. Sauté mushrooms & onions in butter until tender. Stir in flour & curry powder.
2. Gradually add broth and simmer, stirring regularly, until thickened.
3. Blend milk and pumpkin in blender (it’s much easier to get the lumps out of the pumpkin this way) Add mixture and honey to soup and heat through. Season to taste with ground pepper.