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    You are in: Home / Recipes / Pumpkin Mushroom Soup Recipe
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    Pumpkin Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    53 mins

    8 mins

    45 mins

    *Bellinda*'s Note:

    This soup is so good and comforting. I doesn't really taste like pumpkin. It has just the right amount of sweetness. You can use evaporated milk instead of the cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sautée the onions and mushrooms in the butter until soft.
    2. 2
      Sprinkle on the flour and stir.
    3. 3
      Add the honey,salt, pepper, curry and nutmeg.
    4. 4
      Gradually stir in broth and pumpkin. Simmer for 25-35 minutes.
    5. 5
      Stir in the cream and heat through, don't boil.
    6. 6
      Taste and reseason!
    7. 7
      Garnish with sourcream and parsley.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on November 08, 2009

      45

      Good and comforting soup. I used heavy cream instead of whipping cream and I also added some cinnamon to make it a touch sweeter. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2009

      45

      Very good and different soup. I subsituted molasses for the honey, and also used half cream and half milk. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Mushroom Soup

    Serving Size: 1 (350 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.2
     
    Calories from Fat 268
    66%
    Total Fat 29.8 g
    45%
    Saturated Fat 17.9 g
    89%
    Cholesterol 96.7 mg
    32%
    Sodium 938.5 mg
    39%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 5.6 g
    22%
    Sugars 12.1 g
    48%
    Protein 10.8 g
    21%

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