From,"Cooking by the Boot Straps: A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.

  • 1 pound onions, chopped
  • 3 cups sliced fresh mushrooms
  • 1/2 cup (1 stick) butter
  • 1/2 cup flour
  • 2 quarts chicken stock
  • 1 (14-ounce) can pumpkin
  • 1-1/2 teaspoons curry powder
  • Salt and pepper to taste
  • 1/2 cup half-and-half
  • 2 Tablespoons honey


Saute the onions and mushrooms in 1/4 cup of the butter in a large saucepan until the onions are tender.  Transfer the undrained onion mixture to a bowl.  Heat the remaining 1/4 cup butter in the same saucepan until melted.  Add the flour and mix well.  Whisk in the stock gradually.

Cook until thickened, stirring constantly.  Stir in the onion mixture, pumpkin, curry powder, salt and pepper.  Add the half-and-half and honey and mix well.  Cook just until heated through, stirring frequently.  Ladle into soup bowls.  Garnish each serving with a dollop of sour cream and minced fresh parsley.  Serve with hot crusty French bread.

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