Curried Pumpkin Soup

Submitted by ratherbeswimmin

"Another yummy Fall soup"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 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

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.

 

[YnkyGrlDwndr]

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.

 

[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.

 

[Anoushka]

So easy and quick! Used pumpkin purée I had in my freezer. (I basically bake a pumpkin split in half and put on a oiled baking sheet, pulp in, at 350 until it is cooked. Then, I remove and purée the pulp, cool, and store in 2 cup freezer plastic bags. Good for a year). Did 4 times the recipe for a party in a huge soup pot. I added 1 chopped clove of garlic per recipe (so total 4 cloves). Delicious.

 

[spiritussancto]

this is fabulous! i love the idea of using evaporated milk to make this creamy without adding a ton of fat. must remember that trick for other cream soups. i was out of mushrooms so i increased the onion to more like 3/4 cup and added 3 big cloves of garlic, that worked very well. my curry powder has a heavy cinnamon note which i'm usually not fond of but it worked fine for this, i added closer to 2 tsp since mine is very mild. i also added about a tsp of dill which i think is a nice counterbalance. i was expecting this to be a bit on the sweet side but it's lovely and savory. will make often! thanks you!!!