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Featured In-Season Recipe
Curried Pumpkin Mushroom Soup
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2 cups Jersey Fresh pumpkin puree, cooked
½ pound mushrooms, sliced
2 TBS butter, unsalted
1 TBS curry powder
1 TBS Jersey Fresh honey
pinch grated nutmeg
salt & pepper
2 TBS flour
½ cup Jersey Fresh onions, chopped
3 cups chicken stock
1 cup heavy cream

Cook mushrooms and onion in butter over moderate heat for 3 minutes. Add flour and curry powder. Cook 5 minutes over low heat. Remove from heat and add stock in a steady stream, whisking as you go. Stir in the pureed pumpkin, honey, nutmeg and salt and pepper to taste. Simmer 15 minutes, stirring occasionally. Stir in cream. Before serving, reheat soup until hot, but do not allow to boil. Contributed by: Eileen O’Connor, Ewing, NJ

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