Mom served this soup to a crowd of witches at her Halloween pokeno party. She had all of them wondering what was the secret ingredient in her concoction: frog’s eyes, newt’s toes, spider’s webbing? Just as Ms. Terry predicted, they never guessed that there’s honey and curry mixed in the brew. Serve this soup with or without Pumpkin Seed Pesto garnish. Either way, they’ll be coming back for a second and third cup.
Recipe by Ms. Terry, Elizabeth’s neighbor
1 onion, chopped
1 lb mushrooms, chopped fine
1/2 c butter
1/3 c flour
2 qts chicken stock or broth (sub. veggie broth for vegetarian version)
2 c pumpkin
2 c heavy whipping cream
2 Tbsp honey
1 tsp curry
Salt and pepper to taste
Saute onion in butter until clear. Add mushrooms and cook a few more minutes.
Stir in flour and cook forming a blond roux.
Add stock, pumpkin, honey, curry, salt and pepper.
Simmer 30-45 minutes.
Stir in cream and heat, but do not boil.
Garnish with Pumpkin Seed Pesto
Pumpkin Seed Pesto:
1/3 c fresh mint
1/8 tsp Kosher salt
1/4 c olive oil
1/4 c pumpkin seeds, roasted, salted