I must say, I have REALLY been looking froward to Fall this year. More so than ever! I am so sick and tired of having 90 degree days. It's not fun. The pool even got too warm a few times. Fall has always been my favorite season. I have a Fall birthday, the weather is gorgeous, leaves are beautiful and I LOVE all the festivities! Hayrides, pumpkin patches, Holloween, decorations, Mums, Baking cookies, and of course my favorite: Pumpkin soup! I have made it for years, and love it!! Michael is not a fan so that just means more for me :) I am also looking forward to taking Charlotte to Hillridge Farms again this year. She had so much fun last year!
On another note, Charlotte has started preschool and we are very excited. It allows mommy a little extra time to clean and grocery shop-things that have gotten to be a challange lately with a two year old! She loves her new teachers and that makes us very happy!!
Here is the recipe for my delicious pumpkin soup!! You will not be disapointed :)
INGREDIENTS
2 tablespoons of butter
8-oz. of fresh sliced mushrooms
½ cup chopped onion
2 tablespoons of all-purpose flour
1 tablespoon curry powder
3 cups chicken broth
2 cups canned pumpkin
1 tablespoon honey
¾ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon white pepper
1 (12-oz.) can evaporated milk
Garnish: chopped chives and sour cream
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DIRECTIONS:
1. Melt butter in a large saucepan. Sautee mushrooms and onion until tender, stirring often.
2. Stir in flour and curry powder.
3. Gradually add chicken broth. Stir constantly over medium heat until mixture becomes thickened.
4. tir in pumpkin, honey, salt, nutmeg, and pepper. Reduce heat to low and simmer for ten minutes, stirring occasionally.
5. Add milk, stirring constantly until mixture is heated through.
6. Garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives.