Curried Pumpkin Mushroom Soup

One of my favorite things about cold weather is soup. I really love a good cup of soup!

My husband, on the other hand, doesn't get quite as much joy from a cup of soup for dinner as I do.

What does he mean "soup's not a real meal?" :)

Even he loves this one...

(I'm back to revise this post a year later. I made this soup this weekend for a little "fall party".  It was a  big hit and it's just so easy. I made a few tiny changes.)

Ingredients:

 1/2 pound mushrooms, thinly sliced

1/2 c chopped onion

2 T flour
2 T butter

 3 c organic low sodium vegetable or chicken broth
1 (15 oz.) can pumpkin

2 T honey or agave nectar

1/4 t ground nutmeg
1/2 t curry powder

1/2 t salt

 1 12 oz. can fat free evaporated milk (OR 1 pint half-and-half (fat free organic))
black pepper to taste
cayenne pepper to taste

Directions:

Melt the butter in a stockpot over medium heat; add the mushrooms and onions, and saute for 10 minutes. Stir in flour and curry; add broth and stir for 1 minute.

Add the pumpkin, honey or agave and seasonings, and mix well. Stir over medium-high heat until the soup comes to a simmer. Reduce heat and continue to simmer for 10 minutes, stirring occasionally.

Add the half-and-half and heat through without boiling. Serve immediately.

Top with chives or toasted pumpkin seeds and serve with warm, toasty bread.

It's like Fall in a cup!