Congratulations Ruth Wolfgang, for winning the recipe contest with her recipe for Curried Pumpkin Soup!
When Ruth was a child her parents grew pumpkins to sell. Her mother made many, many pumpkin dishes over the holiday season. Now Ruth enjoys creating her own pumpkin dishes and passing this tradition on to her family.
Ruth’s pumpkin soup makes a delicious Christmas Eve meal served with salad and bread, or an appetizer for your Christmas Day feast.
Curried Pumpkin Soup
From Ruth Wolfgang
½ lb fresh mushrooms, sliced
½ cup chopped onions
2 Tbs. butter or margarine
2 Tbs all-purpose flour
½-1 tsp curry powder
3 cups vegetable broth
15 oz can 100% solid pack pumpkin
12 oz can evaporated milk
1 Tb honey
½ tsp salt
¼ tsp pepper
¼ tsp ground nutmeg
Fresh chives – optional
In a large saucepan, sauté the mushrooms and onions in butter until tender.
Stir in flour and curry powder until blended. Gradually add the broth, and bring to a boil. Cook and stir for two minutes or until thickened.
Add the pumpkin, milk, honey, salt, pepper, and nutmeg. Heat through. Garnish with chives. Yield 7 servings.
Ruth will receive the cookbook “Holiday Baking: New and Traditional Recipes for Wintertime Holidays” by Sara Perry, as well as a $25 gift card along with the other contest finalists Sharon, Miriam, and Michael. Thank-you to all who entered for sharing your family food traditions with us!