Community Pick
Curried Pumpkin Soup
"Another yummy Fall soup"
photo by limeandspoontt
- 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
- 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.
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Reviews
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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. -
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. -
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!!!
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Tweaks
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Excellent soup and easy to make. I made a couple of minor changes. I omitted the mushrooms because I didn't have them on hand and I used coconut milk instead of evaporated milk. The soup was thick and tasty. I think next time I will add a bit more curry and possibly a bit of cayenne pepper.
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This is a fantastic soup! The flavors are really great and the consistency is perfect. The only change I made was to use almond milk in place of the evaporated milk. The whole family loved it! Thanks so much...I really wish I'd doubled the recipe. ;-) -
This is one of my new favourite soup recipes. I've used cauliflower instead of mushrooms and it turned out wonderful as well! A nice, warm winter soup -
Very easy soup to make with a good, rich flavor. I reduced the broth to 2 cups to thicken it up a bit. I also like a spicy edge when cooking, so I added some cayenne pepper and garlic. Next time, I think I'll try it with gnocchi instead of mushrooms for a new twist. Overall, it's a keeper in our house :) -
Amazing - I have made it three times and every time have been told its the best soup ever! I add half a pot of creme fraiche instead of the evaporated milk and also one sweet potato (kumara here in nz). Thanks for the great recipe!
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