Spicy Pumpkin Soup
from Winter Hall's kitchen
November 2010

-1 magical soup stone

-1 large can pumpkin (you can actually slice your pumpkin and roast it in the oven prior to making your soup, BUT the canned pumpkin has a very nice, even consistency)

-1/2 lb sliced mushrooms

-1 chopped onion

-2 tbs flour

-2 cup chicken broth (can substitute mushroom stock to make it veggie friendly)

-1 tbs honey

-salt and pepper to taste

-dash nutmeg

-pinch cinnamon

-1 tbs curry

-2 cups heavy cream (can substitute 2 cups evaporated milk)

-ground red pepper to taste (I like it pretty spicy)

-1/2 tsp cumin

-2 tbs butter or extra virgin olive oil

-1/2 tsp oregano

Saute your mushrooms and onions in your olive oil. Here I also will add a little minced garlic. Add flour and curry and stir. Gradually add your chicken broth and drop in your stone (careful you don't splash). Add all but your heavy cream (or evaporated milk) and cook, stir frequently for about 10-15 minutes. Add your cream/milk and heat through without boiling. I top with a bit of sour cream.

Enjoy ladling out Winter's yummy soup and stay warm as the season gets cooler - but careful you don't ladle your stone into someone's bowl - instead find your stone - rinse and save until your next soup making adventure.