Pumpkin Curry Soup

Thanks to everyone who attended Sisters in Steamboat last weekend.  I really enjoyed giving my first live cooking demonstration!  This soup was one of the dishes I prepared.  The recipe comes from my cousin Laurie, who served the soup to rave reviews last Thanksgiving.  It is easy, delicious and optionally vegan with my own tweaks to the original recipe.  I have served this soup to my own family as well as at parties.  I simply keep the soup warm on the stove and ladle into shot glasses or small cups for “soup shots.” It is a perfect fall dish!  Enjoy!

Curried Pumpkin Soup
1/2 lb sliced mushrooms
1/2 cup chopped onions (about a ¼ of a medium sized onion)
2 Tbs butter or Earth Balance spread
1 Tbs curry powder
2 Tbs flour
3 cups of organic chicken stock or vegetable stock, or prepared organic bullion
1 lb can organic pumpkin puree
3 Tbs raw honey (or more, to taste)
pinch of nutmeg
pinch of salt and pepper
1 cup of soy milk, whole milk or plain unsweetened almond milk, or unsweetened vanilla hemp milk.

Make chicken or vegetable stock.  Set aside.  (You can buy prepared stock as well!)
In a separate pan, sauté mushrooms and onions in the butter for 3 minutes.
Add curry and flour – stir for 5 minutes over medium flame.
Turn heat to lowest setting.
Add pumpkin, honey, stock, and nutmeg.
Add a pinch of salt and pepper.
Add milk, stir and serve.

Cheers!
Jill