Curried Pumpkin Soup

ratherbeswimmin''s Note:

Another yummy Fall soup

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• ½ lb fresh mushrooms , sliced
• ½ cup chopped onion
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• ½-1 teaspoon curry powder
• 3 cups vegetable broth
• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 1 tablespoon honey
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon ground nutmeg

Directions:

1. In a large Dutch oven, saute mushrooms and onion in butter until tender.
2. Add in flour and curry powder and mix until blended.
3. Gradually add the broth.
4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened.
5. Add the pumpkin, milk, honey, salt, pepper, and nutmeg; cook until heated through.

Reviews

[Laylagirl]

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.

[Amber of AZ]

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.

[mariahswind]

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 Cheesy Rolls this meal is great rather than just good.