Best Curried Pumpkin And Mushroom Soup Recipes

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CURRIED PUMPKIN AND MUSHROOM SOUP



Curried Pumpkin and Mushroom Soup image

I had this thick and savoury soup at a dinner party one night. There wasn't a spoonful left by the end of the night!

Provided by Sackville

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3/4 lb mushroom, thinly sliced
1 1/2 cups chopped onions
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 1/2 tablespoons curry powder
4 cups pumpkin puree or 4 cups pumpkin pie filling
3 tablespoons brown sugar
1/2 teaspoon nutmeg
3 cups whipping cream (if you want to cut the fat) or 3 cups 2% low-fat milk (if you want to cut the fat)

Steps:

  • Use a large saucepan to sauté the mushrooms, onion and butter until onions are clear.
  • Add flour and curry powder and blend, stirring for five minutes.
  • Add stock, pumpkin, brown sugar and nutmeg, stirring until blended.
  • Transfer to a blender and purée until smooth.
  • Add milk or whipping cream.
  • Reheat until hot.
  • For Vegetarian use the vegetable stock.

CURRIED PUMPKIN AND MUSHROOM SOUP



CURRIED PUMPKIN AND MUSHROOM SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian     Simmer

Yield 6 cups

Number Of Ingredients 9

1/4 cup butter
1 cup chopped onion
3 cups heavy cream
1 teaspoon curry powder
1/2 lbs. sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon crushed fresh red pepper
1 3/4 cups thick fresh pumpkin puree
1/2 cup honey

Steps:

  • Melt butter in a large saucepan. Saute onion until soft, but not brown. Stir in cream, curry, salt, and red pepper. Simmer for 20 minutes. Stir in pumpkin, mushrooms, and honey. Simmer for 5 minutes. Soup may be prepared in advance and reheated just before serving.

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