Curried Pumpkin Soup

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Curried Pumpkin Soup

 

1/2 lb. fresh mushrooms, sliced

1/2 cup chopped onion

2 Tbs margarine

2 Tbs garbanzo bean flour

1/2 to 1 tsp curry

3 cups chicken-style broth

1 can (15 oz) solid-pack pumpkin

1 1/2 cups coconut milk

1 Tbs honey or alternative sweetener

1/2 salt

1/4 tsp ground nutmeg

Tofutti sour cream and chives, optional

 

In a large saucepan, sauté the mushrooms and onion in margarine until tender.

Stir in the garbanzo flour and curry powder until blended. Gradually add the

broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the

pumpkin, coconut milk, honey, salt and nutmeg. Heat through. Garnish individual

servings with vegan sour cream and chives if desired.

 

Yield: 7 servings