Here are some pictures from our trip to Hickory Creek Park on Lake Lewisville.
We really enjoyed the scenery of our stay at Hickory Creek, but since it is not a full hook-up, that means unhooking everything and driving to the dumping station every 3 days or so. We'll see if that becomes a factor in deciding not to go there again.
Now on to the food part of the blog: Curried Pumpkin Soup which we had for lunch and it was superb. We are both fans of the Indian curry flavor and combined in this soup with mushrooms and pumpkin was a treat for our taste buds. I am sure this will become a seasonal favorite.
Curried Pumpkin Soup
Makes 4-6 Servings
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder (I used 3/4 teaspoon and thought it perfect)
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh chives, chopped for garnish (optional)
In a large saucepan, melt the butter over medium heat. Add mushrooms and onion. Saute until tender, about 5 minutes.
Stir in the flour and curry powder until blended
Gradually add the broth, stirring to combine. Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.
Stir in the pumpkin, milk, honey, salt and pepper. Heat through. Serve immediately.
Garnish with chives, if desired.
Barely adapted from Ezra Pound Cake