Prep 20 mins
Cook 45 mins
This is an excellent winter soup. Serve with a hearty bread. The first time we made this my father misread the original recipe and we added 2 cans of pumpkin instead of 2 cups. The result was a much thicker soup which we all liked. So for a thinner soup reduce the amount of canned pumpkin.
- Heat olive oil and add mushrooms, and onions. Cook until tender.
- Add flour and curry.
- Gradually add the chicken broth.
- Cook and stir constantly over medium heat until thickens.
- Add everything else, but the milk. (For a thinner soup reduce the amount of canned pumpkin).
- Simmer 10 minutes.
- Add the milk and stir until hot.
This soup is fantastic! I made it for a church group last night and they are hounding me for the recipe. I made some tweeks, as any cook does. I doubled the butter and flour becasue I wanted to ensure a thick soup. I pre-cooked a sweet potato, cubed, in the veg stock. When it came to add the stock I took out the sweet potato and added it at the very end so it would not break up. And I kept the soup chunky. NEXT I will add either shrimp, black beans or chicken breast, I will keep it super thick and serve over rice. I added alot more curry, and included some ground red pepper too! Fantastic and lots of options to create different meals.
ktkate has a winner here!!! I had a 29 ounce can of pumpkin on hand so that's what I used, I also added a bit more of the onion and mushrooms (did not really measure:) )...I loved the thickness - so yummy, filling and warming...a cozy meal!! Pretty quick and easy to put up...this is a great soup...it made a perfect Autumn dinner...wonderful buttery texture with just the right kick of spice!! Lovely flavors and a terrifically comforting aroma...I picked it for PAC Fall'07 and am so happy to have found it - THANKS ktkate!!! :)