Polly's Pumpkin Soup

Serves 6 – 8

Butter for browning
1 pound cooked pumpkin*
1/2 cup diced onions
1 T. honey
12 oz. mushrooms
A dash of nutmeg
3 T. flour
3 cups chicken broth
1 tsp curry powder
Salt and pepper, to taste
1/2 cup half-and-half

In a large pot, melt the butter and brown onions and mushrooms. Stir in the flour and mix to combine. Stir in the curry powder, broth, pumpkin, honey, nutmeg, salt, and pepper. Simmer for 15 minutes. Add the half-and-half and heat until just warm.

*Optional green sauce: 1 cup yogurt mixed with chopped chives, parsley, and green onions.
Ladle the soup into bowls and place a dollop of the green sauce on top if desired.

*Notes: We actually prefer this soup without the “green sauce” on top. I cook the pumpkin by quartering it, cleaning out the seeds and pulp, and then microwaving it until tender. Scoop the cooked pulp out of the skin and puree it in a processor.

Submitted by Margery Prazar