Healthy Recipes

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Curried Pumpkin Soup

This recipe is a good source of vitamin A, which keeps eyes and skin healthy. Ingredients:
1/2 pound fresh mushrooms, sliced 1/2 cup chopped onion 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/2 to 1 teaspoon curry powder 3 cups vegetable broth 1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg fresh or frozen chives, optional

Directions:
1. In large saucepan, saut the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. 2. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. 3. Garnish with chives if desired.

8 servings, 3/4 cup each

Bright Ideas: Try substituting canned pumpkin for cooked winter squash or cooked pumpkin. Mash and measure out 2 cups for soup.

Source: Oregon State University Extension Service. For more recipes and other resources on eating well for less, see our web site at http://www.healthyrecipes.oregonstate.edu
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