Prep 30 mins
Cook 20 mins
Another yummy Fall soup
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup chopped onion
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1⁄2-1 teaspoon curry powder
- 3 cups vegetable broth
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 1 tablespoon honey
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon ground nutmeg
- In a large Dutch oven, saute mushrooms and onion in butter until tender.
- Add in flour and curry powder and mix until blended.
- Gradually add the broth.
- Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
- Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.
I love pumpkin soup and this was a good one. I doubled the curry because I like a little stronger flavor. Rich, and soooo incredibly good. Very, very easy to make. Even my husband who was very hesitant gave it a thumbs up. Thanks Nurse Di.
I am not a big fan of Pumpkin Soups, but I do like it Curried and this has such a high rating. This was good and I will keep it at hand when required! My 4 yr old requested pumpkin soup to use up a Kent Pumpkin. As the fresh pumpkin is much more watery than canned I adjusted by only putting 400ml stock, 375ml ev. milk, twice the pumpkin and I upped the curry to 2tsp which was probably 1/2tsp too much for us. I omitted the nutmeg as I didn't have any. Oh and garnished with greek style yogurt and served with Recipe#226224 this meal is great rather than just good.
This is a wonderful recipe. I used light margarine and fat free evaporated milk to fit my plan and I don't think it took anything away. Also, I calculated this soup to roughly one point per serving for any Weight Watchers out there. Thanks for posting.